Columbia Restaraunt Filet Salteado


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


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.

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Thank you. If you get a chance you need to try this recipe. It is quite tasty. I prefer to use andouille sausage over spanish sausage because spanish sausage is a bit dry. Andouille sausage lends good flavor and a bit of heat.