Categories: Appetizers, Beef, Spanish, Tapas

Ingredients

• 3 tablespoons fruity olive oil
• 8 garlic cloves, crushed and peeled
• 3/4 lb beef tenderloin steak, in 1-inch cubes (may use other cuts of beef used for steaks)
• kosher salt or sea salt
• 1 tablespoon dry fino sherry wine

Directions

1. Heat the oil in a large skillet until very hot.

2. Add in the garlic and the meat cubes; stir-fry over high heat until brown and done as desired.

3. Sprinkle with salt; stir in the sherry.

4. Transfer to a serving dish, preferably a large or individual Spanish earthenware cazuelas.

5. Further deglaze the pan with several tablespoons water, loosening the brown particles.

6. Add this to the sauce and serve right away.

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