TASSOT DE VIANDE CREOLE SAUTÉED BEEF

TASSOT DE VIANDE CREOLE SAUTÉED BEEF

PREP TIME: 15 MINUTES

COOK TIME: 35 MINUTES

SERVINGS: 6

HERE’S WHAT’S IN IT

• 1 pound of beef tenderloin (cut into strips)

• ½ cup of sour orange juice

• 2 ounce of vegetable oil

• ½ cup of lime juice

• 2 tablespoons of paprika

• 1 tablespoon of cayenne pepper

• 6 sprigs of thyme

• 1 tablespoon of parsley (chopped)

• 1 ounce of red bell pepper (julienne)

• 1 ounce of green bell pepper (julienne)

• 1 ounce of yellow bell pepper (julienne)

• 1 ounce of red onion (julienne)

• ¼ cup of soy sauce 

• 6 cups of water

• 1 teaspoon of scotch bonnet pepper 

• ½ teaspoon of salt 

• ½ teaspoon of ground black pepper 

THIS IS HOW I MADE IT

Cut the beef pieces into thick julienne strips and rub them with lime juice. Rinse with cold-water then blanch in very hot water.

Season beef with sour orange juices, paprika, cayenne pepper, thyme and hot pepper. Mix well and marinate for about 30 minutes.

Transfer marinated beef into a medium stockpot. Place pot over low heat. Meat should not burn. Add some water if necessary. 

Take the meat out of the stockpot and drain. In 350 degree Fahrenheit deep fryer flash fry the beef for about 45 seconds. In a sauté pan with oil over high heat sauté beef with bell peppers and onions.