Beef Tenderloin in Garlic Sauce
Beef sautéed in sherry & garlic -  contributed by Earl Bless
  • 3 TBS extra virgin olive oil
  • 8 cloves garlic
  • 3/4 lbs of beef tenderloin tips
  • Coarse salt
  • 1 TBS Fino sherry
Bring skillet to a high heat. Add oil, garlic and meat and cook to desired doneness. Sprinkle with a little salt and deglaze pan with sherry and a little water.

Beef Tenderloin in Garlic Sauce is featured in Springtime in Seville

Metric, Celsius, & Gas Mark Equivalencies


 
 

A Boke of Gode CookeryThe Historical Cookery Page

Beef Tenderloin in Garlic Sauce © 1999 Earl Bless | This page © 2000 James L. Matterer

The Historical Cookery Page
ALL GODE COOKERY RECIPES

Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence