22 October 2025
Garlicky Butter Beef Salpicao with Tenderloin Perfection
Camille R Colmenares
Discover the ultimate Filipino Beef Salpicao — tender beef cubes seared in olive oil, dark soy, and Worcestershire, finished with rich butter and golden garlic for a restaurant-quality dish at home.
Beef Tenderloin Salpicao – A Filipino Steakhouse Classic 🥩🔥
When it comes to indulgent Filipino beef dishes, Beef Tenderloin Salpicao stands out as a luxurious yet straightforward recipe. With its garlicky aroma, buttery finish, and bold umami flavor, this dish is perfect for special occasions or a quick but elegant weeknight dinner.
The secret? High-quality beef tenderloin seared to perfection, finished with dark soy, Worcestershire, olive oil, and a generous slab of real Anchor unsalted butter. Every bite bursts with savory richness, making it a dish that feels both homestyle and restaurant-worthy.
Why You’ll Love This Salpicao ❤️
- Tender beef cubes seared golden brown for that perfect crust.
- Garlic galore – sautéed until golden and crisp, then tossed back for extra punch.
- Luxurious butter finish that coats every piece in rich, silky flavor.
- Quick to make – ready in just about 25 minutes.
- Flexible – works with wagyu beef or even a pinch of baking soda for extra tenderness.
This salpicao is high in protein, keto-friendly, low in carbs, and absolutely satisfying.
Pro Tips for the Best Salpicao ✨
- Cut evenly – uniform beef cubes cook better and sear evenly.
- Cook in batches – avoid steaming the beef and get that steakhouse-level sear.
- Butter goes last – add it at the end for maximum flavor without burning.
- Quality matters – good olive oil, dark soy for color, and liquid seasoning for the salty bite.
- Optional hack – a tiny pinch of baking soda in the marinade can make the beef even softer.
Serving Ideas 🍽️
Beef Tenderloin Salpicao is best enjoyed hot and sizzling. Serve it with:
- Steamed rice or garlic rice (a Filipino favorite pairing)
- Mashed potatoes for a steakhouse vibe
- Crusty bread to soak up the buttery sauce
Pair it with a glass of red wine, and you’ve got yourself a restaurant-style meal at home.
Looking for a quick dinner idea that feels fancy? This Beef Tenderloin Salpicao hits the sweet spot – bold, buttery, garlicky, and done in under 30 minutes. Perfect for family gatherings, date nights, or just when you’re craving a little indulgence at home. 🥂✨
Garlicky Butter Beef Salpicao with Tenderloin Perfection
Camille R ColmenaresDiscover the ultimate Filipino Beef Salpicao — tender beef cubes seared in olive oil, dark soy, and Worcestershire, finished with rich butter and golden garlic for a restaurant-quality dish at home.
Chef's Tips
Make sure your skillet is smoking hot before adding the beef for a proper sear.
Pat the beef dry with paper towels to prevent excess moisture.
Slice the beef against the grain to keep it tender.
Add butter only after the beef is seared to avoid burning it; this keeps the sauce silky.
Garnish with toasted garlic chips and serve over garlic rice for an authentic Filipino touch.
You can substitute tenderloin with sirloin or ribeye for a more affordable version without losing flavor.
Tools Used
Skillet(opens in a new tab)Mixing Bowls(opens in a new tab)Knife(opens in a new tab)Chopping Board(opens in a new tab)
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Ingredients
USMetric
Salpicao Ingredients
Instructions
Cooking Beef Salpicao
- 1
Slice beef tenderloin into bite-sized cubes.
- 2
In a large bowl, combine soy sauce, Worcestershire sauce, olive oil, liquid seasoning, and paprika.
- 3
Add the beef cubes and marinate for about 15 minutes.
- 4
Heat olive oil in a skillet over medium-high heat.
- 5
Sauté sliced garlic until fragrant and slightly golden; remove and set aside.
- 6
Cook beef in batches to achieve a good sear, avoiding overcrowding the pan.
- 7
Add a pinch of cracked black pepper and stir.
- 8
Add a bar of Anchor Unsalted Butter towards the end and let it melt into the beef.
- 9
Return the sautéed garlic to the pan, toss everything together, and cook briefly until well-coated.
- 10
Serve hot and enjoy!
Comments & Reviews
cheffylyn
8/14/2025
I agree with adding butter last. Keeps the sauce glossy and flavorful. This recipe is spot on!
🍁Jin🍁
7/23/2025
Try it with wagyu beef. The best! 😋
markjavier
6/3/2025
Tried it with Wagyu cubes—unbelievably rich and buttery. Best salpicao I’ve made at home!
sanojyu
5/15/2025
I want soft salpicao kaya I put half teaspoon of baking soda sa marinade, it helps lalo sa beef tenderloin.
tinacooks
4/10/2025
Super sarap! I used sirloin instead of tenderloin and still came out soft. Perfect with garlic rice.
Memels482
3/21/2025
Chef, yung dark soy sauce is mainly for color noh? The saltiness will come from the liquid seasoning.
foodiequeen
3/2/2025
Made this for dinner and my husband thought it was from a restaurant! The garlic butter combo is divine.
CAV
1/3/2025
Sinubukan ko tong recipe mo, chef. Grabe bago ako umabot sa fourth batch ng salang, ang dami ko nang napapak. Hahaha
apyanglibra88
10/11/2024
Butter should be put last coz you already have olive oil.
millemartinez
8/24/2024
Ang sarap ng salpicao kapag masarap na butter gamit. Queensland ginagamit ko ang linamnam lalooo
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Nutrition Facts
Serving Size: 1 portion (about 250g)
Calories 520
% Daily Value*
Total Fat 38g49%
Saturated Fat 15g75%
Trans Fat 0g
Cholesterol 130mg43%
Sodium 920mg40%
Total Carbohydrates 5g2%
Dietary Fiber 0g0%
Sugars 2g
Protein 40g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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