My friends and I set a date to do an afternoon of cooking session at the house of my photographer/baker friend Gary Sato and event organizer ate Emie Doromal to make this Beef Salpicao.
This is a very indulgent dish, and also very easy to make. We started with a tender, well-marbled cut of beef (tenderloin), stir-fry the beef. There is a little secret to making mouth watering, rich-tasting beef salpicao: adding a pat of butter that melts seductively over the meat. The butter gives the beef chunks a satin coat, with each bite bursting with flavors.
1/2 beef tenderloin, cubed
1 large white onion
1 red bell pepper
200g Jolly Mushrooms (sliced into half)
Heat 1 tablespoon of olive oil in a pan over medium high heat. Add the meat and cook until brown and lightly caramelized, stirring occasionally. Then add the onion, bell pepper and mushrooms.
While the beef is cooking, heat another pan for the gravy consisting of butter, flour made into a roux then add water with boulion boiled till thickened then seasoned with worcestershire sauce and knorr soy and A-1 sauce.
Then pour the gravy on top of the cooked beef with mushroom in a hot plate immediately then serve with rice.
The beef is tender and juicy with a buttery-garlic flavor. :) A perfect pair to a steaming rice and perfect companion for a cold glass of softdrinks. It tastes like comfort food at its finest.
Making Beef Salpicao is as simple as 1,2,3 with Jolly Mushrooms!
A simple yet delicious meal the entire barkada will surely love to enjoy especially during summer outings.