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   Ingredients :
4 lb 8 oz (2 k) tenderloin fillets
1 large onion, chopped
1 tablespoon crushed garlic
2 tablespoons dried red aji paste (chili)
2 tablespoons dried yellow aji paste (chili)
½ tablespoon monosodium glutamate
3 ½ oz (100 g) fresh white cheese
2 1/3 oz (100 g ) cream cheese
½ tablespoons turmeric
1 ¾ cup undiluted evaporated milk
1 cup stock (beef)
1 cup heavy cream, warm
1 tablespoon soft butter, room temperature
1 teaspoon cinnamon
1/3 teaspoon nutmeg
¼ cup dry sherry
½ tablespoon confectioner’s sugar


Season tenderloin fillets with salt and pepper. Fry them in hot oil until desired doneness. Remove from skillet and reserve.

Add onion to the same skillet and cook for a few minutes until soft. Add garlic, cumin, turmeric (toasted), monosodium glutamate and red and yellow chili. Cook 3 minutes over medium heat and stir in stock.

Dilute fresh white cheese in milk, add to the skillet and cook. Stir in cream cheese, butter and cinnamon. Cook and add sugar and nutmeg and sherry. Bring to a boil and remove from heat. Add heavy cream and combine. Serve over tenderloin fillets.
        8 servings
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