- 4 filet mignons
- Salt and pepper
- ½ cup vegetable oil
- 1 cup red onion, chopped
- 4 garlic cloves, chopped
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ cup aji amarillo paste (or more)
- 2 tomatoes, peeled, seeded and chopped
- ½ cup white wine
- 2 cups fish stock **
- 2 tablespoons potato starch
- 8 mussels, cleaned
- 4 ounce scallops, cleaned
- 4 ounce shrimps, peeled and deveined
- 4 ounce cooked squid, cut into rings
- 1 tablespoon cilantro, chopped
INSTRUCTIONS:
- Season the sirloin with salt and pepper. Heat 2 tablespoons oil in a skillet over medium heat, add the steaks and sear on both sides until golden.
- In the meantime, heat the oil in a skillet over medium heat; add onion, garlic, paprika and oregano, and sauté for 5 minutes or until the onion looks translucent. Add ají amarillo paste, stir, and after 3 minutes add tomato, cooking for 5 more minutes. Add wine, bring to a boil, lower the heat and simmer for 3 minutes. Season with salt and pepper.
- Add fish stock and simmer for 10 minutes. Dissolve potato starch in 3 tablespoons cold water, add to the saucepan and stir until it is slightly thick. Finally add the mussels, scallops, shrimp, and squid, stir and steam for a few minutes, just until the mussels open their shells, the scallops look opaque, and the shrimp turn pink, about four minutes.
- Sprinkle with cilantro, salt, and pepper. Turn off the heat.
- Transfer the sirloin medallions to 4 plates, surround with the seafood sauce, and serve immediately.
- ** To make fish stock put the bones and heads of the fish in a saucepan, cover with water, add two parsley sprigs, 1 celery rib, and ¼ onion. Bring to a boil over high heat, turn the heat to low and simmer for 25 minutes. Strain and discard the solids.
Source: Peru Delights
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