Potatoes USA presents recipes from Chef Myrna Segismundo, where familiar American dishes are treated with a dose of the renowned culinary expert’s innovation and talent. Her dishes all feature US potatoes with distinction.
Ingredients
1 tbsp Olive Oil
15 gms Unsalted Butter
30 gms Garlic, minced
1 pc White Onion, minced
250 gms Beef Tenderloin, trimmed and sliced into strips
100 gms Frozen Potato Wedges
1 tsp Fresh Rosemary
6 pcs Black Olives, sliced
2 pcs Anchovy Fillets, chopped
1 tbsp Worcestershire Sauce
Cracked Pepper, to taste
Preparation
1. In a pan with olive oil and butter, sauté garlic and onion over medium heat.
2. Add onions, tenderloins strips and potato wedges and stir-fry until beef is half-done.
3. Toss in rosemary, black olives, anchovies and Worcestershire sauce.
4. Season with cracked pepper and sauté another 30 seconds.
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