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Spris Recipe

Name: Dallul East African Cuisines Spris Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beef tenderloin, trimmed and cut into 1-inch cubes; 4 cloves garlic, minced; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tbs olive oil (for marinating); 2 tbs extra-virgin olive oil; 1 each yellow onion, medium, thinly sliced; 2 each jalapeño peppers, seeded and thinly sliced; 2 cups fresh tomatoes, diced (or canned whole tomatoes, drained and chopped); 3 fl oz white wine (dry); 1 cup beef or chicken stock; 1 tbs tomato paste; 1 tsp red pepper flakes; 1 tsp ground cumin; 1 tsp sugar (optional, to balance acidity); 1 tbs unsalted butter; 1 tbs fresh lime juice; 2 tbs fresh cilantro, chopped; 0 to taste salt and pepper to taste; 4 servings steamed rice or crusty bread; 4 each lime wedges

Inspired by Dallul East African Cuisine

Time45m

Serves4

Spicy. Cubed Tenderloin Of Beef, Simmered In Garlic Onions, Fresh Tomatoes, White Wine And Jalapeno Peppers.

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Ingredients

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Beef and marinade

1 lb beef tenderloin, trimmed and cut into 1-inch cubes

4 cloves Garlic, minced

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1 tbs olive oil (for marinating)

Cooking aromatics and sauce

2 tbs extra-virgin olive oil

1 each yellow onion, medium, thinly sliced

2 each jalapeño peppers, seeded and thinly sliced

2 cups fresh tomatoes, diced (or canned whole tomatoes, drained and chopped)

3 fl oz white wine (dry)

1 cup beef or chicken stock

1 tbs tomato paste

1 tsp Red pepper flakes

1 tsp Ground cumin

1 tsp sugar (optional, to balance acidity)

Finishing

1 tbs Unsalted butter

1 tbs Fresh lime juice

2 tbs Fresh cilantro, chopped

0 to taste salt and pepper to taste

To serve (optional)

4 servings steamed rice or crusty bread

4 each Lime wedges

Method

Beef and marinade

Marinate the beef

Place the cubed beef tenderloin in a bowl. Add the minced garlic, kosher salt, black pepper and 1 tablespoon olive oil. Toss to coat evenly. Let rest at room temperature for 15 minutes while you prepare the other ingredients (or cover and refrigerate up to 1 hour).

Cooking aromatics and sauce

Prepare aromatics

Heat a large skillet or sauté pan over medium-high heat. Add 2 tablespoons extra-virgin olive oil. When shimmering, add the thinly sliced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is translucent and beginning to brown, about 6–8 minutes.

Add jalapeños and garlic

Add the thinly sliced jalapeños to the pan and cook 2 minutes until they soften. Stir in the remaining minced garlic and cook 30–45 seconds until fragrant, being careful not to burn the garlic.

Deglaze with white wine

Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 1–2 minutes.

Build the sauce

Add the diced fresh tomatoes, tomato paste, beef or chicken stock, red pepper flakes, ground cumin and sugar (if using). Stir to combine and bring to a gentle simmer. Adjust heat so the mixture maintains a gentle simmer.

Cook the beef

Sear the beef

While the sauce comes to a simmer, push the sauce to the side (or remove briefly) and increase heat to medium-high. Add the marinated beef cubes to a separate hot skillet in a single layer (you may need to do this in batches). Sear the cubes undisturbed 1–2 minutes per side until well-browned but not fully cooked through. Transfer seared beef into the simmering sauce.

Simmer together

Return the pan with the sauce to medium-low heat if needed. Add the seared beef cubes into the sauce, stir to submerge, cover partially, and simmer gently until the beef reaches desired doneness and becomes tender about 6–10 minutes for medium-rare to medium (longer, 12–15 minutes, if you prefer well-done or if pieces are thicker). Taste the sauce and adjust seasoning with salt and pepper.

Finishing

Finish the dish

Once the beef is done, remove the pan from heat. Stir in 1 tablespoon unsalted butter for sheen and richness, then add 1 tablespoon fresh lime juice and chopped cilantro. Taste and adjust seasoning (salt, pepper, or a pinch more red pepper flakes for extra heat). Let rest 2 minutes.