Recipe Beef Tenderloin with Castaño Garlic Sauce
Hi!
Today we present a different way to prepare a good piece of Beef Tenderloin. The meat remains juicy and with a touch to Garlic that is going to be charmed with you.
In addition, as we have added Wagyu’s fat we will have a very different flavor than we are accustomed.
Let's go for the dish!
Method
Peel and chop the cloves of garlic.
Fillet the tenderloin; approximately 1 finger thick.
Place a frying pan over a medium heat with a generous helping of olive oil and brown the garlic, until they have a golden colour.
Remove the garlic and, in the same oil, fry the tenderloin fillets.
Once they are done, drain them in an absorbent paper to remove excess oil.
FINISHING THE DISH:
Place the tenderloin fillets in the centre of a flat plate.
Spread the garlic shavings and a little Wagyu fat on top of the fillets.
Season to taste with sea salt and a little of the frying oil.
CHEF'S TIPS_Miguel Ángel Mateos:
- It is a very simple yet tasty dish because adding Wagyu fat gives a unique result, different to what we
are used to.
- We recommend that the fillets are about 1 finger thick, but this may vary depending on the taste of each
guest and how well done you like the meat