A delicious recipe for fillet tips that marinates with a night of anticipation.
Learn more about Lorenza Ávila
Ingredients6 portions
Preparation
Mix in a bowl with lid the tips with crushed garlic, pepper, cumin and 1 small salt. Cover and refrigerate for at least 2 hours, or ideally overnight.
Heat the oil in a large skillet and sauté the onion for about 4 minutes until it is clear. Add the chopped garlic and the fillet tips, stirring over high heat until the meat is browned. Around about 7 minutes.
Add the tomato, chilies and the remaining teaspoon of salt. Let cook without the lid over medium heat for 10 minutes until the sauce thickens and the meat is tender.
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