Beef Salpicao

Spain has influenced the Philippine culture since the latter was been colonized for about 300 years. Under the Spanish era, there was introduction of Christianity amongst the people, culture was greatly embraced such as the language, celebrations and festivities are somehow the same like doing the “ Fiesta”-celebrating the feast of Saint in a particular church, lent observation by staging the life of Jesus through “Cenaculo”, lively entertainment through singing and dancing and one of the popular and favorite folk dance is the"Carinosa”, resting or taking the “siesta”, and a lot more ways which until now were being enjoyed and celebrated. With this adoption on our culture, the manner of cooking and its preparation were passed on too. Most popular foods were Afritada, Paella and Tinola. Since there were merged in cultures, Filipinos love Spanish cooking and eating as well.

Today’s recipe is Beef Salpicao, one of modern Spanish cooking but I put a slight alteration on ingredients that goes well with the Filipino taste. No difficulty in cooking since preparation is very easy and cooking time will just give you 15-30 minutes. With this cooking, let us taste the fusion of the two cultures in your kitchen.

 

Ingredients:

 

500 grams beef tenderloin (1 inch cube)
5 tbsp. Worcestershire sauce
5 tbsp. Seasoning
6 cloves garlic (crushed)
4 cloves garlic (thinly sliced)
4 tbsp. Olive oil
Butter (as mush as you like)

 

Procedure:

 

Marinade: In a bowl, combine beef with crushed garlic, Worcestershire sauce and seasoning. Marinate for at least 3 hours.

 

Flying:

1. Heat olive oil in a pan. Fry garlic slices until light brown. Set aside.
2. In the same pan, sear the beef tenderloin until well browned. Once the beef is cooked, add the butter until it is melted over the beef, stir for 1 minute.

In a serving plate, top the fried sliced garlic over the beef and serve with steamed rice. Serves 3-4 pax.

 

Tips:

• Marinade beef overnight. The beef will absorb the marinade more than just leaving it for 2-3 hours.
• Do not let the garlic slices burn.