3/4 cup red wine
1/4 cup water
10 cloves garlic, chopped
1 tablespoon chile paste
1/2 teaspoon white pepper
1/2 teaspoon salt
6 (4 ounce) beef tenderloin steaks
1/3 cup vegetable oil
In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.