This fiery hot sauce is usually served over fried fish fillets, and it´s called Pescado a lo Macho. Here you have a non-traditional variation using beef as the main ingredient. The sauce is rich with perfectly cooked seafood, and some cooks love to add even more species from the ocean to make the dish more extravagant and appetizing (if that is possible).
There are funny stories explaining the name of this dish: 1) It was called like that because of how spicy the sauce was (because men are spicy), or 2) You need to be a real macho in order to eat this incredibly hot dish. Nowadays, the sauce is not that spicy anymore, as cooks prefer to focus on the delicious seafood taste, and too much heat overwhelms it.
Beef or fish are ideal ingredients to use as the base for this dish. Doing it may require a little prep work, but it is totally worth it.
- 4 filet mignons
- Salt and pepper
- ½ cup vegetable oil
- 1 cup red onion, chopped
- 4 garlic cloves, chopped
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ cup aji amarillo paste (or more)
- 2 tomatoes, peeled, seeded and chopped
- ½ cup white wine
- 2 cups fish stock **
- 2 tablespoons potato starch
- 8 mussels, cleaned
- 4 ounce scallops, cleaned
- 4 ounce shrimps, peeled and deveined
- 4 ounce cooked squid, cut into rings
- 1 tablespoon cilantro, chopped
- Season the sirloin with salt and pepper. Heat 2 tablespoons oil in a skillet over medium heat, add the steaks and sear on both sides until golden.
- In the meantime, heat the oil in a skillet over medium heat; add onion, garlic, paprika and oregano, and sauté for 5 minutes or until the onion looks translucent. Add ají amarillo paste, stir, and after 3 minutes add tomato, cooking for 5 more minutes. Add wine, bring to a boil, lower the heat and simmer for 3 minutes. Season with salt and pepper.
- Add fish stock and simmer for 10 minutes. Dissolve potato starch in 3 tablespoons cold water, add to the saucepan and stir until it is slightly thick. Finally add the mussels, scallops, shrimp, and squid, stir and steam for a few minutes, just until the mussels open their shells, the scallops look opaque, and the shrimp turn pink, about four minutes.
- Sprinkle with cilantro, salt, and pepper. Turn off the heat.
- Transfer the sirloin medallions to 4 plates, surround with the seafood sauce, and serve immediately.
- ** To make fish stock put the bones and heads of the fish in a saucepan, cover with water, add two parsley sprigs, 1 celery rib, and ¼ onion. Bring to a boil over high heat, turn the heat to low and simmer for 25 minutes. Strain and discard the solids.