Filete Steak Salteado

• 2 potatoes, peeled and diced
• vegetable oil
• 1 lb. beef tenderloin
• 1/2 c. 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 c. dry red wine

1. In deep fryer or Dutch oven, heat vegetable oil to 350u0b0.
2. Fry potatoes in hot oil until brown, about 10 minutes; drain on paper towels.
3. Cut meat into cubes.
4. In large skillet, heat olive oil; brown meat on all sides.
5. Add remaining ingredients except wine. Heat thoroughly; add wine just before serving.
6. Serve over white or yellow rice.

potatoes, vegetable oil, beef tenderloin, virgin olive oil, garlic, onion, green bell pepper, spanish chorizos, mushrooms, salt, white pepper, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726008 (may not work)