Sunday, February 19, 2017

Meat Tapas with Garlic and Sherry


3 tbls extra virgin olive oil (3 times around the pan)
3 cloves garlic, peeled, coarsely sliced
2 - 3 lbs cubes meat tenderloins
1 cup Madeira good Spanish sherry


Heat oil and garlic in a heavy skillet over medium high heat.

Pat meat with paper towels to dry, just before dropping into heated skillet.

cook meat until browned. sprinkle with salt and pepper.

douse pan with sherry, scraping off all the icy bits from the bottom of pan.

reduce the liquid for 1 minute and transfer meat to serving bowl.

sprinkle with parsley for color.