Pisco and beef tenderloin fettuccini

Directions

1. Using a quarter cup of the vegetable oil blend the yellow pepper. Slowly add cheese, crackers and two cups of milk. In a blender, blend all of the ingredients until they turn into a heavy cream.

2. Then add the egg and season the newly made cream with both salt and pepper. Blend all of the ingredients again and set the final product aside. This is your Huancayo sauce.

3. In a large skillet heat up two tablespoons of vegetable oil. When the oil is hot brown the beef. Once it is browned remove it from the skillet and set it aside. In the same pan, place the cut onion and fry it and season it with sugar salt and pepper. Then add ½ the vinegar and continue to cook for three minutes. Then pour ½ the soy sauce, mix and set the contents aside to be used later.

4. In a pan, pour the rest of the oil that you have and heat it up. Once it is hot place the tomato pieces in it and begin to fry them. Fry them for three minutes and then add the pisco/brandy. Add the rest of the vinegar and continue to cook for three minutes. After three minutes, pour in the rest of the soy sauce and season everything in the pan with oregano and salt. Mix all the contents and then put parsley over the top.

5. Cook the fettucini to your liking. In a saucepan over low heat warm up the cream and then mix in the rest of the milk, pasta, and Huancayo sauce. Place the cooked beef tips on top and sprinkle some extra parmesan cheese on top.

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