Ingredients
1 lb. tenderloin filet, or Delmonico, cut in 1-inch cubes
1 Spanish onion, chopped
2 garlic cloves, chopped
¼ cup extra-virgin olive oil
1 chorizo (spanish sausage) or andouille sausage sliced
½ cup sliced mushrooms
Salt and pepper to taste
2 potatoes, peeled and diced
Vegetable or peanut oil for frying
1/3 cup red wine
1 green pepper, chopped
Preparation
Sauté diced tenderloin in hot olive oil. When meat is brown, add chopped garlic, onion, and green pepper. Set aside. Deep-fry diced potatoes in vegetable oil for 10 minutes or until brown; drain on paper towels. Add sausage, mushrooms, salt, pepper and potatoes to the meat. Add wine and bring to a boil. Serves 2.