📝 About This Recipe
This modern interpretation of Peru’s iconic stir-fry elevates the humble chifa classic into a refined fine-dining experience. By sous-viding the beef tenderloin and transforming the traditional potatoes into a crisp 'pave,' we honor the dish's fusion roots while introducing sophisticated textures. The heart of the dish remains the 'jugo'—a smoky, acidic, and deeply savory sauce that bridges the gap between the Andes and the Canton region.
🥗 Ingredients
The Beef
- 600 grams Center-cut Beef Tenderloin (trimmed of silver skin and cut into 4 thick medallions)
- 1 teaspoon Flaky Sea Salt (for finishing)
- 2 tablespoons Neutral Oil (grape seed or avocado oil for high-heat searing)
The Saltado Reduction
- 1/4 cup Soy Sauce (Light) (high quality)
- 3 tablespoons Red Wine Vinegar (aged)
- 1/2 cup Beef Bone Broth (highly reduced/gelatinous)
- 1 tablespoon Aji Amarillo Paste (authentic Peruvian yellow chili paste)
- 1 teaspoon Ginger (freshly grated)
Potato Pave & Vegetables
- 3 large Yukon Gold Potatoes (peeled and sliced paper-thin on a mandoline)
- 1/2 cup Clarified Butter (melted)
- 1 medium Red Onion Petals (peeled into individual layers and charred)
- 8 pieces Cherry Tomatoes (blanched, peeled, and lightly confited)
Garnish & Aromatics
- 2 tablespoons Cilantro Oil (vibrant green, strained through coffee filter)
- 1 handful Micro-Cilantro (for delicate plating)
👨🍳 Instructions
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1
Begin the Potato Pave: Preheat oven to 325°F (160°C). Line a small rectangular baking dish with parchment paper. Layer the thin potato slices, brushing each layer with clarified butter and seasoning lightly with salt. Cover with parchment and foil, then bake for 50-60 minutes until tender.
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2
Once the potatoes are cooked, place a weight on top of them and refrigerate for at least 4 hours (or overnight) to compress into a solid block. Once set, cut into neat 1x3 inch rectangular batons.
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3
Prepare the Beef: Season the beef medallions with salt and pepper. Vacuum seal them and cook in a sous-vide water bath at 130°F (54°C) for 1 hour for a perfect medium-rare.
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4
While the beef cooks, prepare the Saltado Reduction. In a small saucepan, combine the soy sauce, red wine vinegar, beef broth, ginger, and aji amarillo paste. Simmer over medium-low heat until reduced by half and slightly syrupy.
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5
Prepare the Onion Petals: Take the red onion layers and char them quickly in a dry cast-iron skillet over high heat until the edges are blackened but the center remains crisp.
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6
Prepare the Tomatoes: Score the bottom of the cherry tomatoes, blanch in boiling water for 10 seconds, and shock in ice water. Peel the skins and set aside in a warm spot with a drizzle of olive oil.
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7
Sear the Potato Pave: In a non-stick skillet over medium-high heat, fry the cold potato rectangles in a little oil until all sides are deep golden brown and exceptionally crispy.
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8
Finish the Beef: Remove the beef from the vacuum bag and pat extremely dry. Heat a heavy skillet with neutral oil until smoking. Sear the medallions for only 45 seconds per side to achieve a dark crust without overcooking the interior.
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9
Rest the Beef: Let the beef rest for 5 minutes. While resting, toss the charred onion petals and peeled tomatoes into the warm Saltado reduction to glaze them.
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10
Plating: Place one crispy potato pave slightly off-center on a large, warm plate. Slice the beef medallion in half to show the edge-to-edge pink interior and place it against the potato.
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11
Final Touch: Artfully arrange 2 onion petals and 2 tomatoes around the beef. Spoon the glossy Saltado reduction over the meat. Dot the plate with vibrant green cilantro oil and garnish with micro-cilantro and flaky sea salt.
💡 Chef's Tips
For the best crust on the beef, ensure the surface is bone-dry before searing; moisture is the enemy of the Maillard reaction. If you don't have a sous-vide, you can reverse-sear the beef in a low oven until it reaches an internal temp of 125°F. Use a mandoline for the potatoes; uniform thickness is the secret to a beautiful, multi-layered pave. Don't skip the aji amarillo paste—it provides the unique fruity heat that defines Peruvian cuisine. Always warm your plates in a low oven before serving to ensure the delicate components don't lose temperature during plating.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Argentine Torrontés to cut through the richness of the beef. A classic Pisco Sour with a dash of Amargo Chuncho bitters is the traditional and most refreshing accompaniment. Serve with a side of airy, jasmine rice foam if you want to push the 'Modernist' theme further. For a red wine pairing, a medium-bodied Malbec with soft tannins complements the smoky soy notes beautifully.