Beef Tenderloin Tips in Garlic Sauce

Puntitas de Solomillo al Ajillo “Sol y Sombra”; Tapas by Penelope Casas

• Ready In: 28 mins
• Serves: 4

Ingredients

• 3  tablespoons  fruity olive oil
• 8  garlic cloves, crushed and peeled
• 3⁄4 lb beef tenderloin steak, in 1-inch cubes (may use other cuts of beef used for steaks)
•  kosher salt or  sea salt
• 1  tablespoon  dry fino sherry wine

Directions

1. Heat the oil in a large skillet until very hot.
2. Add in the garlic and the meat cubes; stir-fry over high heat until brown and done as desired.
3. Sprinkle with salt; stir in the sherry.
4. Transfer to a serving dish, preferably a large or individual Spanish earthenware cazuelas.
5. Further deglaze the pan with several tablespoons water, loosening the brown particles.
6. Add this to the sauce and serve right away.