Tuesday, August 7, 2012
Bite with Belkys: Lomo Saltado from Jean Paul's House Restaurant and Market
We are going to show you how to save big bucks with good food, and one local chef is showing us how to make a popular must-have dish in South Florida, combining Peruvian and Asian flavors. Let's grab a Bite with Belkys.
The Chef & Owner: Jean Paul Desmaison
The Restaurant: Jean Paul's House Restaurant and Market
The Dish: Lomo Saltado
24 oz. beef tenderloin, cut in small pieces
salt, to taste
pepper, to taste
cumin, to taste
1/2 cup of oil
3-4 garlic cloves, minced
1 Tbs of ginger, chopped
1/4 cup of Pisco 100
1/3 cup of red wine vinegar
1/2 cup of soy sauce
1/2 of a red onion, julienned
1 red pepper, julienned
1/2 cup of beef stock
1 Tbs of fresh cilantro, chopped
1 yellow chili pepper, julienned
Method of Preparation:
-Begin by cutting the beef into small pieces. Then season it with salt, pepper and cumin.
-In a hot pan, add a little blended oil and sear the tenderloin. At the restaurant they combine half vegetable oil and half olive oil.
-Next, add garlic, ginger, a shot of Pisco 100, red wine vinegar, soy sauce, red onion, red pepper and beef stock.
-Finish with some chopped cilantro and yellow chili peppers.
-Then, prepare a side of french fires and white rice.
Serve the meat and the sauce with a side of french fries and white rice.
Serving Suggestion: Cabernet Sauvignon
FOR MORE INFORMATION:
Jean Paul's House Restaurant and Market
2426 NE 2nd Avenue
Miami, FL 33137
(305) 537 0658