| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Tenderloin filet |
| 1/2 |
c |
Olive oil |
| 2 |
|
Garlic cloves; chopped |
| 1 |
|
Onion; chopped |
| 1 |
|
Green pepper; chopped |
| 2 |
|
Potatoes; diced |
| 2 |
|
Chorizos |
| 15 |
|
Mushroom buttons |
| 1 |
tb |
Salt |
| 1 |
pn |
White pepper |
| 1/2 |
c |
Red wine |
INSTRUCTIONS
Braise the diced tenderloin in hot olive oil. When meat is brown, add
garlic, onion and green pepper.
Fry potatoes in deep fat for 10 minutes or until brown. Add chorizos,
mushrooms, salt, pepper and potatoes to meat. When done, add wine. Garnish
with peas and parsley.
From: "The Gasparilla Cookbook"
Recipe from: The Columbia Restaurant; Tampa, Fl.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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