This is a house specialty of an Andalucían restaurant the late Spanish food authority Penelope Casas used to visit with her husband. It can be served as part of a tapas spread, or when accompanied by side dishes, as a main course. We especially like it with sautéed mushrooms and onions.
- 1/4 cup extra virgin olive oil
- 1 pound beef tenderloin tips (or steaks), cut into 1-inch pieces
- 8 cloves garlic, peeled and lightly smashed
- Coarse salt (kosher or sea)
- Freshly ground black pepper
- 2 tablespoons dry Spanish sherry, such as Fino
- 1 tablespoon chopped fresh parsley, for serving
Heat the oil in a sauté pan over medium-high heat. Add the beef and garlic and sauté, stirring frequently with a metal spatula, until the meat is nicely browned and cooked to your liking. Season to taste with salt and pepper. Stir in the sherry, then transfer to an earthenware casserole dish. Return the sauté pan to the heat and deglaze with a few tablespoons of water. Stir the glaze into the meat. Sprinkle with parsley. Serve hot from the casserole dish or a platter.
Serves 6 to 8 as an appetizer; 4 as a main course — Recipe adapted from 1000 Spanish Recipes by Penelope Casas (Houghton Mifin Harcourt, 2014)