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Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Whole Beef Tenderloin Salpicao
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- Level: Intermediate
- Total: 7 hr 10 min
- Active: 50 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 713
- Total Fat
- 53 g
- Saturated Fat
- 20 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 39 g
- Cholesterol
- 179 mg
- Sodium
- 1148 mg
Beef salpicao is a Filipino favorite known for tender cubes of beef, lots of garlic and a buttery, savory sauce. This festive twist turns those bold flavors into a showstopper by roasting a whole beef tenderloin instead of the usual stovetop searing. The tied tenderloin slow‑roasts until perfectly tender, then gets a quick broil for a beautifully browned crust that doesn’t risk overcooking the interior. A rich salpicao sauce is built with a caramelized sugar base for deep flavor and spiked with Worcestershire, soy, oyster and fish sauces. The reduced sauce is mounted with butter for a rich, glossy finish. The sauce gets brushed over the roast as it rests, soaking into every slice. A finish of crispy garlic chips and scallions turns it into a holiday or dinner party centerpiece that delivers all the comforting salpicao flavor fans love.
- Level: Intermediate
- Total: 7 hr 10 min
- Active: 50 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 713
- Total Fat
- 53 g
- Saturated Fat
- 20 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 39 g
- Cholesterol
- 179 mg
- Sodium
- 1148 mg
Ingredients
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Directions
Special equipment:
butcher’s twine; a wired meat thermometer with probe- Pour the oil into a small saucepan and heat over low heat. Reserve 2 tablespoons of garlic and add the remaining garlic slices to the oil. Fry, stirring occasionally to prevent the slices from sticking together, until the edges begin to lightly brown and crisp, 8 to 10 minutes. Remove the slices from the oil with a slotted spoon and drain on a paper towel-lined plate. Sprinkle the slices with salt and set aside. Reserve the oil in the saucepan for use later.
- Tuck the thin tail of the tenderloin underneath so the end matches the thickness of the center section. Tie the tenderloin with butcher's twine at 1 1/2- to 2-inch intervals using butcher's knots or regular knots. Tighten the twine just enough to maintain the shape without compressing the meat; keep the roast as uniform as possible for even cooking. Pat the meat dry with a clean kitchen towel or paper towels. Brush the beef with the reserved garlic oil and season liberally with 2 tablespoons salt and 1 teaspoon black pepper. Place the roast on a rack set over a sheet pan. Refrigerate, uncovered, for at least 4 hours and up to 8 hours or overnight.
- When ready to cook, position a rack in the center of the oven and preheat to 225 degrees F. Insert a wired meat probe into the thickest part (Chateaubriand or head) of the tenderloin; this will allow you to monitor the internal temperature remotely. Place the beef in the oven and roast until the internal temperature reaches 125 degrees F, 1 hour 45 minutes to 2 hours. Remove the roast from the oven and preheat the broiler to high.
- While the broiler heats, begin making the sauce. Combine the sugar and 2 tablespoons water in a medium saucepan and place over medium-low heat. Swirl the pan occasionally as the sugar melts. Continue cooking until the sugar becomes a dark caramel, about 15 minutes.
- Meanwhile, place the roast under the broiler and broil until browned, about 5 minutes. Allow the roast to rest for 30 minutes.
- Once the caramel is dark, slowly and carefully stir in the chicken broth. Stir in Worcestershire, soy sauce, oyster sauce, fish sauce, demi-glace, 1 teaspoon black pepper and the reserved 2 tablespoons of uncooked garlic slices. Raise the heat to medium and bring to a boil. Lower the heat and simmer until reduced by half (about 1 cup), 25 to 30 minutes.
- Reduce the heat under the sauce to low and slowly whisk in the butter one cube at a time until completely emulsified. Remove the sauce from the heat and brush the resting tenderloin with some of the sauce. Keep the remaining sauce covered in the pan to stay warm.
- Once the tenderloin has rested, cut it into 1/2-inch-thick slices and place on a platter. Spoon some sauce over the slices and garnish with the fried garlic and scallions. Serve with the remaining sauce on the side and the jasmine rice.
