Beef Tenderloin Salpicao
Camille R Colmenares
A rich and savory Filipino-style Beef Tenderloin Salpicao using dark soy, Worcestershire, olive oil, and real Anchor unsalted butter for a luxurious finish.
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. 🥂✨
Beef Tenderloin Salpicao
Camille R ColmenaresA rich and savory Filipino-style Beef Tenderloin Salpicao using dark soy, Worcestershire, olive oil, and real Anchor unsalted butter for a luxurious finish.
Chef's Tips
Slice the beef into uniform pieces to ensure even cooking.
Cook beef in batches to avoid steaming and to achieve a good sear.
Use real unsalted butter like Anchor for best flavor; avoid salted butter unless adjusting seasoning.
Add the butter at the end of cooking to preserve its richness and flavor.
You can substitute quality dark soy sauce for color and use liquid seasoning for saltiness.
For even softer beef, you can add a pinch of baking soda to the marinade (optional).
Using Wagyu beef will elevate this dish even more!
Tools Used
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Ingredients
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
millemartinez
3/24/2024
Ang sarap ng salpicao kapag masarap na butter gamit. Queensland ginagamit ko ang linamnam lalooo
apyanglibra88
4/11/2024
Butter should be put last coz you already have olive oil.
CAV
5/3/2024
Sinubukan ko tong recipe mo, chef. Grabe bago ako umabot sa fourth batch ng salang, ang dami ko nang napapak. Hahaha
Memels482
5/21/2024
Chef, yung dark soy sauce is mainly for color noh? The saltiness will come from the liquid seasoning.
sanojyu
6/15/2024
I want soft salpicao kaya I put half teaspoon of baking soda sa marinade, it helps lalo sa beef tenderloin.
🍁Jin🍁
7/23/2024
Try it with wagyu beef. The best! 😋
Nutrition Facts
Serving Size: 1 portion (about 250g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
