The Chef & Owner: Walter KoppThe Restaurant: El ChamanThe Dish: Lomo Saltado
5 oz of beef tenderloin, cut into stripssalt, to tastepepper, to taste1 oz. of light soy sauce1 Tbs. of vegetable oil2 oz. of red onion, sliced1/2 tsp. of garlic, minced2 oz. of tomatoes, quartered3 pieces of yellow chili pepper1 dash of red wine vinegar1 dash of red winecornstarch to thicken, optional1 tsp of cilantro, chopped
Method of Preparation:
-First, marinate the beef tenderloin with salt, pepper and soy sauce. Then, cook it in a hot pan with vegetable oil.
-Next, add red onions, minced garlic, tomatoes and yellow chili pepper. Chef Walter says you can also use jalapeno pepper instead of the yellow chili.
-Then, add red wine vinegar, red wine, light soy sauce, salt, pepper, beef stock, cornstarch and cilantro.
At the restaurant, they serve the lomo saltado with white rice and french fries. You can garnish with parsley, chives, a plantain chip, a sweet potato chip and an herb oil.
Serving Suggestion: Merlot
FOR MORE INFORMATION:
Take a printed copy of the recipe to the restaurant and receive a complimentary glass of wine. (Valid with the purchase of an entree, one month from the air date.)
El Chaman 14241 SW 42nd StreetMiami, FL 33175(305) 229-5133www.elchaman.com