Filete al Caldero

Beef Fillet Pot Roasted

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

Pot Roasted is a poor translation to explain the Puerto Rican caldero which is a large, heavy round, or oval cast-iron or aluminium casserole used widely in this island. Enamelled cast-iron is probably the best substitute, but the pot must be a heavy one.


  • 3 lb. fillet of beef, trimmed
  • 9 tablespoons olive oil
  • 6


Mix together 6 tablespoons of olive oil, the vinegar, garlic, salt, a generous amount of freshly ground pepper, and one of the onions. Rub this into the fillet of beef and let it marinate over-night in the refrigerator. Take out the beef and pat dry with paper towels. Discard the marinade. Heat the other 3 tablespoons of oil in the caldero and brown the beef all over. Add the remaining 2 onions