Ingredients:
500 grms. beef tenderloin chunks
100 grms. chopped garlic
50 grms. white onion
50 grms. celery
2 jiggers red wine
1 tspn. paprika
¼ cup soy sauce
1 tspn. chicken powder
2 jiggers brandy
500 grms. mashed potato
1 tspn. salt
50 grms. chopped parsley
1 tspn. crushed peppercorn
1 cupped olive oil
50 grms. green chilli
Bruschetta as many as needed
Procedure:
1. Marinate for 10 minutes the beef tenderloin chunks together with garlic, paprika, soy sauce liquid seasoning, red wine, salt, pepper and olive oil.
2. Sauté the garlic in olive oil, celery, onion and green chilli. Flambé with brandy the marinated beef until done.
3. Have ready mashed potato on plate filled with sautéed beef salpicado. Garnish with crispy garlic chips and pair off with bruschetta.
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