Showing posts from March, 2017

Filipino Beef Salpicao Recipe

Finally, I have a new recipe for you guys using Jolly Mushrooms!

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 mad…