Beef Tenderloin Salpicao

Tender beef cubes seared hot with garlic, butter, mushrooms, and savory sauce until glossy and caramelized. A premium Filipino-style salpicao served as ulam.

Estimated cost: ₱475–₱530

Prep 15 min · Total 30 min · Serves 1

Nutrition per serving: 552 kcal · 44 g protein · 3 g carbs · 42 g fat

Ingredients

• 200g, cut into 2.5cm cubes Beef tenderloin
• 80g, halved Button mushrooms
• 15g Butter
• 1 tbsp Cooking oil
• 6 cloves, minced Garlic
• 1 tbsp Soy sauce
• 1 tbsp Worcestershire sauce
• 1/2 tsp Black pepper
• to taste Salt

Steps

1. Pat beef cubes very dry with paper towels. Season lightly with salt and black pepper.
2. Mix soy sauce and Worcestershire sauce in a small bowl and set aside.
3. Heat a heavy pan over high heat for 2 minutes. Add cooking oil and wait until it shimmers.
4. Add beef cubes in a single layer. Sear undisturbed for 1.5–2 minutes until one side is deeply browned.
5. Turn the cubes and sear another 1–2 minutes. Remove beef from the pan while the center is still slightly pink.
6. Lower heat to medium. Add butter and mushrooms. Cook for 2–3 minutes until mushrooms brown at the edges.
7. Add minced garlic and cook for 30–45 seconds until fragrant but not burnt.
8. Return beef to the pan. Pour in the soy-Worcestershire mixture and toss over high heat for 30–60 seconds until glossy and reduced.
9. Rest for 2 minutes before serving so the sauce clings to the beef.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).