Spork’s Lomo Saltado

Serves 4

1 pound red potatoes

1 pound beef tenderloin

1 pound vine-ripened tomatoes, for the puree Olive oil Salt, pepper Ginger-soy sauce:

8 ounces soy sauce

4 ounces mirin

3 ounces brown sugar

1 ounce minced garlic

1 ounce minced ginger

1 ounce sliced green onion Tomato puree additions: ¼ cup extra-virgin olive oil

½ ounce minced garlic

1 ounce minced shallot

1 tablespoon kosher salt

1 teaspoon ground black

pepper To finish:

1 large red bell pepper

1 large red onion

4 eggs, optional

2 cups steamed jasmine

rice Creme fraiche, optional

Garnish: Sliced radishes, thinly sliced green onion, lime wedges

1. Place the potatoes in a small pan with salted cold water. Bring to a boil, then lower heat and simmer until the potatoes can be easily pierced with a knife, but are not too soft. You want some firmness.

2. Meanwhile, drizzle the tenderloin and tomatoes with a small amount of olive oil, season with salt and pepper, and fire up a grill. Grill the tomatoes until lightly charred; set aside for the tomato puree. Grill the tenderloin until very rare; let rest.

3. In a small saucepan set over low heat, combine the ginger-soy sauce ingredients, whisking until the sugar dissolves. Set aside.

4. Using a blender or food processor, combine the charred tomatoes, olive oil, garlic, shallot, kosher salt and black pepper; puree until smooth.

5. Thinly slice the tenderloin against the grain. Cut the potatoes in half lengthwise, then slice into ¼-inch thick pieces. Julienne the bell pepper and red onion. 6. Cook the eggs. (We like ours sunny side up.) 7. While the eggs are cooking, heat some olive oil in a 12inch wok or large sauté pan until hot. Add the potatoes and fry them until they are golden brown and deliciously crispy. Add the onions and peppers to the pan. Keep everything moving in the wok; cook until soft and starting to brown. Add the sliced tenderloin to the wok and continue to cook on high heat for another minute. Add the tomato puree and cook until it starts to caramelize, about a minute. Add the ginger soy mixture. Cook until the sauce has reduced. It should be fairly wet, but not overly saucy.

8. Serve the meat mixture over steamed jasmine rice. Top with fried eggs, and a little crème fraiche. Garnish with a lime wedge, some sliced green onion and sliced or julienned radish.