El Gaucho Tenderloin Diablo

  • 1 fl. oz clarified butter
  • 6 oz tenderloin tails, 1” pieces
  • 1 tsp garlic, minced
  • Pinch El Gaucho Seasoning (to taste)
  • 1 tbsp Diablo Spice
  • 4 fl. oz heavy cream
  • 1 tbsp butter, salted

Heat clarified butter in a sauté pan until hot but not smoking. Add tenderloin pieces, Gaucho seasoning and cook 2-3 min. Reduce heat to medium, add minced garlic and cook 15 secs. Add Diablo Spice and cook 15 secs to toast the spice. Add heavy cream and reduce to a sauce consistency. Whisk in salted butter to finish. Serve with grilled bread.