Salpicao De Solomillo (Chunks of tenderloin with olive oil, garlic & Espanogle sauce)2017-11-27
- Servings : 2
200 gms. beef tenderloin
5 gms. (or 1 tsp.) salt
5 gms. (or 1 tsp.) pepper
5 gms. (or 1 tsp.) garlic
¼ cup olive oil
¼ cup brown sauce (gravy)
Cut the beef tenderloin into cubes.
Marinate with salt and ground pepper; set aside.
Slice garlic into chips (horizontally).
Cook garlic in olive oil until it starts to get brown; set aside.
In the same oil, saute tenderloin cubes.
Cook tenderloin to desired doneness (medium, medium well, well done etc.).
Add cooked garlic. Finish off with brown sauce or gravy.
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