Filete Steak Salteado
Filete Steak Salteado offers a delightful combination of tender beef, crispy potatoes, and flavorful vegetables, all enhanced by a splash of red wine. Perfect for those who enjoy hearty, savory dishes with rich aromas and a hint of Spanish flair, ideal for a satisfying dinner. Served over rice, it’s a complete and delicious meal.
Ingredients
- 2 potatoes, peeled and diced ⓘ
- vegetable oil ⓘ
- 1 lb. beef tenderloin ⓘ
- 1/2 cup virgin olive oil ⓘ
- 2 garlic cloves, chopped ⓘ
- 1 Spanish onion, chopped ⓘ
- 1 green bell pepper, chopped ⓘ
- 2 Spanish chorizos ⓘ
- 15 fresh mushrooms, stems removed ⓘ
- salt to taste ⓘ
- pinch of white pepper
- 1/2 cup dry red wine ⓘ
Instructions
- In a deep fryer or Dutch oven, heat vegetable oil to 350°F (175°C).
- Fry potatoes in hot oil until brown, about 10 minutes; drain on paper towels.
- Cut beef tenderloin into cubes.
- In a large skillet, heat virgin olive oil; brown the beef on all sides.
- Add chopped garlic, chopped Spanish onion, chopped green bell pepper, sliced chorizos, and whole mushrooms to the skillet. Heat thoroughly.
- Just before serving, add dry red wine to the skillet and cook for a minute.
- Serve the steak and vegetable mixture over white or yellow rice.
Tips & Substitutions
For extra flavor, marinate the beef tenderloin in olive oil, garlic, and herbs for an hour before cooking. If you can't find Spanish chorizos, Italian sausage can be a suitable substitute. Feel free to add other vegetables like zucchini or carrots to the mix for added nutrition and color. For a spicier kick, consider adding a pinch of red pepper flakes.
Serving Suggestions
Serve the Filete Steak Salteado over a bed of white or yellow rice for a hearty meal. It pairs well with a simple side salad or steamed vegetables to balance the richness of the dish. For a more substantial dinner, consider serving it alongside garlic bread or a fresh loaf to soak up the flavorful juices. This dish is perfect for gatherings or a cozy family dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the mixture gently in a skillet over low heat, adding a splash of water or broth to prevent drying out. Alternatively, you can microwave it in 30-second intervals, stirring in between until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Filete Steak Salteado contains roughly 2284 calories, with 44g protein, 256g carbohydrates, and 119g fat. It is an excellent source of vitamin C (134% of the Daily Value), iron (99% of the Daily Value), and protein (88% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like sirloin or ribeye if tenderloin is not available. However, cooking times may vary slightly, so adjust accordingly. Ensure any cut you choose is trimmed of excess fat for the best results.
What can I serve with Filete Steak Salteado?
This dish pairs beautifully with rice, but you could also serve it with mashed potatoes or crusty bread. For a lighter option, a side of roasted vegetables or a fresh salad complements the richness of the steak and sausage.
How can I make this dish spicier?
To add heat, incorporate chopped jalapeños or a dash of hot sauce during cooking. Alternatively, add a pinch of cayenne pepper or red pepper flakes to the skillet while sautéing the vegetables for a warming kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).