Amazingly-juicy beef dish stuffed with chorizo and tender carrots. You’ll be licking your fingers.
I like to use the Instant pot with this cut of beef. It will be tender and fall apart on your fork. You can also use regular stove if you have the time. You will however will need to add several cups of water and keep your eyes on it. Repeating adding water as you need
1 Cup of sofrito to season beef.
2 pound beef tenderloin
½ pound chorizo, casing removed
1-2 carrots sliced
4 tablespoons vegetable oil (corn, soy or peanut)
2 Tbs tomato paste
1 tablespoon cornstarch
Allow the beef to come to room temperature. Cut the meat into a tube by inserting the knife lengthwise (in the same direction of the fibers) trying not to go through and through. This will allow the chorizo and seasoning to stay cozy inside.
Massage sofrito all over your loin, making sure you place 2-3 tablespoons inside.
Stuff the links of chorizo in meat .
Turn your instant pot to saute. This will allow you to brown the meat and seal in those amazing flavors. Make sure you do it on all sides. Cover and set to “stew” or beef and allow it to cook for 40 minutes.
Once the time is up, remove from pot and setting aside.
Pour the liquid that has gathered in a heavy pot. Place your sliced carrots in pot. Dissolve the cornstarch in 1/4 cup of water and pour in liquid and carrots mixture. Set over medium low heat. Add tomato paste and stir.
While the liquid and carrots simmers slice your beef into 1/2 in slices. Carefully place them in pot and allow it to simmer for about 5-7 minutes or when liquid becomes thick.
You can add potatoes, bell peppers, onions or whatever makes you happy. Serve over brown rice. Enjoy!