Filet Salteado

Filet Salteado

This Columbia Restaurant inspired recipe is exactly what you need to impress your next date or dinner party! This dish bursts with flavor from the multi-colored peppers, onions, mushrooms, chorizo, and garlic Filet.

Do you have to use a tenderloin filet beef cut?

The traditional entrée is made with the Rolls Royce of beef and will taste best with this cut. This dish will also taste great with other cuts of beef such as a New York Strip or Sirlion. Avoid tougher cuts of beef such as chuck, round, brisket, or flank for this recipe as this cooking method does not tenderize the meat.

Does it have to be beef?

Nope! Feel free to swap the beef for chicken, pork, or even shrimp!

This dish is great as it doesn’t dirty many pans! I know it looks a bit crowded in there but this is the FINAL step before serving and is important as it gets all of the flavors melding together.

I see some potatoes there… are you sure this is diabetic friendly?

Yup! Those are potatoes. And this is STILL diabetic friendly. Its all about portion here :-) If you are worried about those starchy spuds, I encourage you to test your blood glucose before and after eating. Its all about finding out what works best for you!

This entrée traditionally calls for fried potatoes. To lighten up the dish we use baked potatoes and lightly saute them in the pan.

Steak and Chorizo Recipe

Filet Salteado

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Yield: 5

Author: Laurel Ann Deininger, MS, RD, LDN, CDE

prep time: 15 Mcook time: 15 Mtotal time: 30 M

This Columbia Restaurant inspired recipe is exactly what you need to impress your next date or dinner party! This dish bursts with flavor from the multi-colored peppers, onions, mushrooms, chorizo, and garlic Filet.

ingredients:

• 1 lb beef tenderloin filet, sliced into 1-inch cubes
• 1/3 cup beef broth
• 1 yellow onion, diced
• 1 tsp minced garlic
• 1 Spanish chorizo sausage, sliced into 1/2-inch half-moons
• 1/2 cup sliced white button mushrooms
• 1/4 cup extra-virgin olive oil + 2 tbsp
• 2 baked potatoes, peeled and diced
• 1/3 cup red wine
• 1/2 cup tri-color bell pepper pre-cut mix (you can dice your own bell peppers)
• Salt and Pepper to Taste
• Optional: fresh parsley garnish

instructions:

How to cook Filet Salteado

1. Heat olive oil in a large pan. Sauté beef until the meat is brown. Remove beef from pan.
2. Add garlic, onion, mushrooms, and peppers to the pan and sauté until onions begin to caramelize (approximately 3 to 5 minutes). Remove from pan.
3. Heat remaining 2 tbsp of oil in the pan and sauté potatoes until brown (approximately 3 minutes).
4. Add chorizo, beef, and cooked vegetables to the potatoes. Add wine and beef broth and bring to a boil.
5. Add Salt and Pepper to taste.
6. Enjoy!

Calories

561

Carbs (grams)

19

Fiber (grams)

2

Net carbs

17

Protein (grams)

26

https://www.laurelannnutrition.com/blog/filet-salteado

Laurel Ann Nutrition

Steak and Chorizo Recipe, Columbia Restaurant Recipes, Filet Salteado

Dinner

Spanish

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Author: Laurel Ann Deininger, MS, RD, LDN, CDE