Beef Tenderloin Salpicao, Roasted Garlic And Wild Mushroom Soup Recipe
* Rosemary
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef Tenderloin Salpicao
Roasted Garlic and Wild Mushroom Soup
Method
Beef Tenderloin Salpicao
- 1
Marinate beef
In a medium bowl combine 3 tbs soy sauce, 1 tbs oyster sauce, 1 tbs mirin (or dry sherry), 1 tsp chopped fresh rosemary, 1 tsp freshly ground black pepper and 1 tsp kosher salt. Add the 1-lb beef tenderloin cubes and toss to coat. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours).
- 2
Prepare garlic
Thinly slice 6 cloves of garlic and have them ready in a small bowl. Reserve one teaspoon rosemary for finishing and a tablespoon parsley for garnish.
- 3
Sear beef and garlic
Heat a large skillet over medium-high heat and add 1 tbs neutral oil and 1 tbs unsalted butter. When foaming, add the beef cubes in a single layer (work in two batches if necessary). Sear without moving for 1–1.5 minutes to develop a brown crust, then flip and sear another 45–60 seconds for medium-rare (adjust time for desired doneness). Remove seared beef to a plate and tent with foil.
- 4
Finish with garlic and butter
Reduce heat to medium. Add remaining 1 tbs butter to the skillet, then add sliced garlic. Sauté garlic for 30–60 seconds until fragrant and lightly golden — do not burn. Return beef to the pan along with any accumulated juices. Add 1 tsp fresh lemon juice and toss to combine, spooning the garlic-infused butter over the beef. Taste and adjust seasoning with additional salt or pepper if needed.
- 5
Plate and garnish
Transfer beef to a warm serving plate. Sprinkle with chopped parsley and a small pinch of reserved rosemary. Serve immediately alongside the roasted garlic and wild mushroom soup.
Roasted Garlic and Wild Mushroom Soup
- 6
Roast garlic heads
Preheat oven to 400°F (200°C). Slice the tops off 2 whole garlic heads to expose cloves, drizzle with 1 tbs olive oil, wrap tightly in foil and roast on a sheet pan for 30–35 minutes until soft and caramelized. Let cool, then squeeze the softened roasted garlic cloves into a small bowl and mash into a paste.
- 7
Sauté aromatics and mushrooms
In a large heavy pot over medium heat melt 2 tbs butter with 1 tbs olive oil. Add the finely chopped onion and a pinch of salt; sauté 5–6 minutes until translucent. Add diced carrot and celery and cook 3–4 minutes more. Increase heat to medium-high, add the 12 oz chopped wild mushrooms and 1 tsp fresh rosemary plus 1 tsp thyme; sauté until mushrooms release liquid and begin to brown, about 6–8 minutes.
- 8
Make roux and deglaze
Sprinkle 1 tbs all-purpose flour over the mushroom mixture and stir to coat, cooking 1–2 minutes to remove raw flour taste. Pour in 1 cup dry white wine to deglaze, scraping up browned bits from the pot; simmer until wine is reduced by half, about 3–4 minutes.
- 9
Simmer soup
Stir in the mashed roasted garlic paste, then add 4 cups low-sodium chicken or vegetable stock. Bring to a gentle simmer, reduce heat and cook uncovered 12–15 minutes to let flavors meld and vegetables become tender.
- 10
Blend and finish
For a partially smooth soup, use an immersion blender to purée about half the pot until slightly creamy but retain some mushroom texture. Alternatively, transfer half the soup to a blender, purée and return to pot. Stir in 1 cup heavy cream, 1 tsp soy sauce, 1 tsp fresh lemon juice and season with 1 tsp kosher salt and 1 tsp coarsely ground black pepper. Heat gently—do not boil—until warmed through and slightly thickened, 3–4 minutes. Adjust seasoning to taste.
- 11