Categories: Meats 
      Yield: 2 servings 
  
      1 lb Tenderloin filet                    2    Chorizos 
    1/2 c  Olive oil                          15    Mushroom buttons 
      2    Garlic cloves; chopped              1 tb Salt 
      1    Onion; chopped                      1 pn White pepper 
      1    Green pepper; chopped             1/2 c  Red wine 
      2    Potatoes; diced                 
  
    Braise the diced tenderloin in hot olive oil.  When meat is brown, add 
  garlic, onion and green pepper. 
    Fry potatoes in deep fat for 10 minutes or until brown. Add chorizos, 
  mushrooms, salt, pepper and potatoes to meat. When done, add wine. Garnish 
  with peas and parsley. 
    From:  "The Gasparilla Cookbook" 
    Recipe from:  The Columbia Restaurant; Tampa, Fl.