I really don’t know the origin of this dish. I tried researching and my findings always come back to my hometown of Tampa, Florida where this is served in many restaurants, each with its own twist in the recipe. This is my version. You can also substitute chicken for the beef. I also add a little smoked ham to mine. Feel free to leave it out if you wish.
INGREDIENTS:
- 1 Lb. beef tenderloin cut into 1 inch pieces
- 1 Cup smoked ham cut into 1/2 inch pieces
- 1 Spanish Chorizo cut into thin slices
- 2 Cups diced yellow onion
- 1 Cup diced red bell pepper
- 1 Cup diced green bell pepper
- 3 Tbsp. chopped garlic
- 1 Bay leaf
- 8 Oz. button mushrooms sliced
- 3 1/2 Oz. shitake mushrooms sliced
- 3 Cups diced potatoes (approximately 1 inch cubes)
- 1/2 Cup red wine
- 1/2 Cup beef bone broth
- 1/4 cup olive oil
- Vegetable oil for frying the potatoes
- Salt and pepper to taste
INSTRUCTIONS:
- In a large pan, put enough oil to fry the potatoes until they are tender and are a light golden brown. Place on paper towels to drain and lightly salt them and set aside. Remove the oil.
- To that pan add the olive oil. Salt and pepper the tenderloin pieces and brown to your doneness preference. I like mine medium rare. Set aside.
- On medium high heat, sauté the onions and peppers in the pan until lightly tender, adding a little salt and pepper.
- Add the garlic and bay leaf and continue sautéing for another 30 seconds.
- Add the chorizo and ham and sauté until the chorizo has released its color throughout the vegetables and ham.
- Add the mushrooms and sauté until they are fully cooked.
- Add the wine and beef broth and cook on medium high until the liquid is reduced by half.
- Add the potatoes and filet, stir in until warmed. The longer you make this step the more the filet will cook, so be careful not to leave it on too long.
I serve this with saffron rice.
Visit the store to shop for items used in this recipe.