Beef and mushroom tapas in garlic sauce

Ingredients:

• 700 g of thin or thick edge of beef tenderloin, cut into small pieces (remove fat and films)
• 450 gr. chorizo ​​sausages (remove the shell)
• 24 large or medium mushroom caps
• 1/2 cup parsley leaves (a couple of handfuls)
• 8 peeled garlic cloves
• 1/4 cup olive oil
• Coarse salt and ground black pepper
• 1 tbsp. dry sherry
• Toasts for serving

Preparation:

1. Place garlic and parsley in a food processor and chop.
   
   Heat a large heavy skillet over high heat.
   
   Pour 2 tablespoons of olive oil into a hot frying pan. Add the meat and sear the pieces on all sides until they are evenly browned. Add half of the garlic and parsley mixture and stir into the meat. Season the beef with salt and pepper.
   
   Add 1/2 cup sherry and toss the meat with the wine, deglazing the pan. Transfer the meat to a serving platter and cover loosely with foil to keep warm. Return the pan to the heat.
   
   Place the meat on a large serving platter on top of the toast.
2. With mushrooms Repeat the same steps: pour olive oil (2 tbsp) into the frying pan. Add the mushrooms, fry for 3-4 minutes until they are browned at the edges and softened, add the parsley and garlic, then season with salt and pepper and finally add the sherry.
   
   Reduce the sherry, scraping up any browned bits, and transfer the mushrooms to a serving platter.
3. Heat a frying pan over medium-high heat.
   
   Slice the chorizo ​​at an angle into 1 cm thick slices. Pan-fry for 2 minutes on each side. Arrange the slices in a circle on a serving platter and serve.