2 lbs beef tenderloin, sliced into 1/4" inch strips
1 tsp ground pepper
1 tsp ground cumin
¼ cup soy sauce
2 Tbs corn oil
3 large garlic cloves, finely chopped
2 medium onions, sliced
4 jalapeños, seeded and thinly sliced
1 ½ lbs plum tomatoes, halved and cut into eights
¼ cup dry red wine
¼ cup beef stock
2 Tbs freshly chopped cilantro
Oven-Fried Potatoes (recipe follows)

In a large bowl, toss the beef tenderloin with the pepper, cumin and 1 Tbs soy sauce. In a large skillet or wok, heat the oil until shimmering. Working in batches, add the beef strips and stir-fry over high heat until lightly browned, about 3 minutes per batch. Transfer the beef to a bowl with a slotted spoon.

Add the garlic to the skillet and cook over moderate heat, stirring, until golden, 30 seconds. Add the onions and stir-fry until softened, 5 minutes. Add the jalapenos and cook, stirring, for 1 minute. Add the vegetables to the beef in the bowl with a slotted spoon. Add the tomatoes to the skillet and cook, stirring, until slightly softened, 2 minutes.

Increase the heat to high and return the beef and vegetables to the skillet. Add the wine, stock and the remaining 3 Tbs of soy sauce and stir-fry for 3 minutes. Add the cilantro and Oven-Fried Potatoes and toss gently. Transfer to a platter and serve.

Oven-Fried Potatoes
2 lbs russet potatoes, peeled and cut into ¼ inch lengthwise strips
¼ cup corn oil (optional)

Preheat the oven to 450°F. Heat 2 large rimmed baking sheets in the oven for 5 minutes. Put the sliced potatoes into a large bowl, add the oil and toss (I like them without the oil). Spread the potatoes on the hot baking sheets and bake for about 20-30 minutes or until golden brown, stirring every 10 minutes. Season with salt and serve. The spice in this dish blends well with the earthy flavors of our French style Syrah.

*Adapted from Food and wine, May 2003