Description
The Solomillo al Ajillo is a staple of Spanish cuisine that showcases tender beef tenderloin medallions infused with garlic, fresh parsley, and olive oil. Simple to prepare, yet rich in flavor, this dish is ideal for special occasions and is often enjoyed with a side of potatoes, rice, or a light salad.
Ingredients
Scale
- 500 g beef tenderloin, cut into 2 cm thick medallions
- 4 garlic cloves, finely chopped
- 3 tbsp olive oil
- Salt and black pepper, to taste
- 1 tbsp fresh parsley, chopped
- 1 pinch of sweet or hot paprika (optional)
Instructions
- Prepare the Beef: Season the beef medallions with salt and pepper.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear each side of the medallions for 2–3 minutes until browned. Remove from the skillet and set aside.
- Cook the Garlic: In the same skillet, add garlic and cook over medium heat until golden and aromatic, taking care not to burn it.
- Deglaze (Optional): For added depth, add a splash of beef broth to lift the browned bits.
- Combine and Finish: Return the beef to the skillet, stirring to coat with garlic. Cook 2–3 more minutes to infuse the flavors.
- Garnish and Serve: Sprinkle with fresh parsley and a touch of paprika if desired. Serve warm.
Notes
- To avoid bitterness, cook the garlic at medium heat.
- Adding a touch of lemon juice at the end can bring a refreshing contrast to the dish.
- Pairs well with Spanish-style potatoes, rice, or a simple green salad.
Details:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Spanish
- Diet: High-Protein, Low-Carb
Nutritional Facts (per serving):
- Calories: 280 kcal
- Protein: 23 g
- Carbohydrates: 2 g
- Fat: 19 g
- Fiber: 0 g
- Sodium: 75 mg