Beef Salpicado Y Picante
by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
Beef Salpicado Y Picante, as its name suggests, seethes with considerably hotness - which sends Rhian to the seventh gastronomic heaven. Yes, the spicier it gets, the hotter she goes. And this goes just fine with Chef Pablo "Boy" Logro who loves a hearty eater.
- 500 grms. beef tenderloin chunks
- 100 grms. chopped garlic
- 50 grms. white onion
- 50 grms. celery
- 2 jiggers red wine
- 1 tspn. paprika
- ¼ cup soy sauce
- 1 tspn. chicken powder
- 2 jiggers brandy
- 500 grms. mashed potato
- 1 tspn. salt
- 50 grms. chopped parsley
- 1 tspn. crushed peppercorn
- 1 cupped olive oil
- 50 grms. green chilli
- Bruschetta as many as needed
1. Marinate for 10 minutes the beef tenderloin chunks together with garlic, paprika, soy sauce liquid seasoning, red wine, salt, pepper and olive oil.
2. Sauté the garlic in olive oil, celery, onion and green chilli. Flambé with brandy the marinated beef until done.
3. Have ready mashed potato on plate filled with sautéed beef salpicado. Garnish with crispy garlic chips and pair off with bruschetta.
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