Spanish cuisine · Meat & Kebab

Solomillo al Whisky

Seville tapa of quickly seared beef tenderloin medallions in a sauce of whisky, plenty of garlic and broth.

Ingredients · for 4 servings

• 600 g beef tenderloin
• 10 garlic cloves
• 80 ml whisky
• 200 ml beef broth
• 1 lemon
• 6 tbsp olive oil
• 30 g butter
• 1 bay leaf
• Salt, pepper

Instructions

1. Cut the beef tenderloin into 2 cm thick medallions, take out of the fridge 20 min before cooking and pat dry; crush the unpeeled garlic cloves lightly.
2. Heat olive oil in a heavy pan and fry the garlic cloves with the bay leaf over medium heat for 4–5 min until golden, then remove and set aside.
3. Season the medallions with salt and pepper and sear in the flavored oil over high heat for 1.5–2 min per side until a brown crust forms; place on a warm plate.
4. Pour off the excess fat, deglaze the pan with the whisky and scrape up the fond for 1 min until the alcohol has evaporated.
5. Stir in the broth, the juice of half a lemon, and return the garlic cloves, then reduce the sauce uncovered for 5–6 min until it coats the back of a spoon; swirl in the cold butter.
6. Briefly warm the medallions with their resting juices in the sauce and serve tapas-style with the garlic, bread and fries.