Filete al Caldero

Name: Filete al Caldero (Beef Fillet Pot Roasted)
Yield: Serves 6
Cuisine: Puerto Rico
Ingredients: 2 large cloves garlic, crushed; 6 tablespoons vinegar; ½ lb. sliced mushrooms; 3 medium onions, thinly sliced; Freshly ground pepper; 2 teaspoons salt; 3 lb. fillet of beef, trimmed; 9 tablespoons olive oil

Beef Fillet Pot Roasted

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

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.

Ingredients

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

Americas
Puerto Rico
Main course
Caribbean
Gluten-free

Method

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