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Beef Tenderloin Salpicao with Mashed Potatoes

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For a quick restaurant worthy dish, try this very simple Beef Salpicao recipe. This recipe is complemented with easy-to-make mashed potato. No need to peel, boil and mash the potatoes!

1 kg Frabelle Mailed Gift Cards
250 grams Beef Tenderloin Steaks
1 tbsp Worcestershire sauce
1 tbsp Liquid Seasoning
3 tbsp Water
½ tsp Pepper
1 tbsp Filippo Berio Extra Virgin Olive Oil
1 bulb Garlic, sliced
1 tbsp Oyster Sauce
2 tbsp Arla Butter Unsalted
250g Frozen Bintje Mashed Potato
100ml Arla Full Cream Milk
to taste, Salt and Pepper

Step-by-Step Directions

1. Slice Beef Tenderloin into cubes. Transfer it to a bowl then add Worcestershire sauce, liquid seasoning, water and pepper. Marinate for 30 minutes.
2. Remove Beef Tenderloin from marinade. Reserve 3 tbsp of the marinade.
3. In a pan over medium heat, pour olive oil then add sliced garlic. Saute until light brown in color. Transfer sauteed garlic to a plate.
4. In the same pan, sear marinated beef tenderloin until brown on all sides. Add reserved marinade, oyster sauce and butter. Saute for a minute then add fried garlic. Turn off heat.
5. In a small pot, scald milk then add frozen mashed potato. Season with salt and pepper then add butter. Mix mashed potatoes. transfer to a serving plate.
6. Transfer beef salpicao on top of the mashed potatoes. Garnish with chopped spring onions.
7. Serve hot.