Salpicao De Solomillo (Chunks of tenderloin with olive oil, garlic & Espanogle sauce)

  • 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)


Step 1

Cut the beef tenderloin into cubes.

Step 2

Marinate with salt and ground pepper; set aside.

Step 3

Slice garlic into chips (horizontally).

Step 4

Cook garlic in olive oil until it starts to get brown; set aside.

Step 5

In the same oil, saute tenderloin cubes.

Step 6

Cook tenderloin to desired doneness (medium, medium well, well done etc.).

Step 7

Add cooked garlic. Finish off with brown sauce or gravy.

Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Kalbi Chim (Spicy Beef Spareribs enhanced with sesame seeds)

  • Penne with Creamed Beef Sauce

  • Genghis Khan’s Spicy Sliced Beef

  • 555 Carne Norte Chunky Nilaga

  • Jazzy Jalapeño Coffee Steak (Coffee Crusted Sirloin with Jalapeño Gravy)