Pontiac Sts., South Fairview
Park Subd., Fairview, QC
Angus Tenderloin Salpicao
Showing posts with label Angus Tenderloin Salpicao. Show all posts
Showing posts with label Angus Tenderloin Salpicao. Show all posts
Sunday, November 12, 2017
Alex III's Angus Tenderloin Salpicao!
L26 B14 Chevelle cor.
Pontiac Sts., South Fairview
Park Subd., Fairview, QC
Pontiac Sts., South Fairview
Park Subd., Fairview, QC
Sunday, April 13, 2014
Alex III: Angus Tenderloin SALPICAO!
L26 B14 Chevelle Cor.
Pontiac Sts., South Fairview
Park Subd., Fairview, QC
#376-6286 (Ms. Gemma, Manager)
A good Salpicao depends largely on the kind of beef used. It has to be high-quality Tenderloin (the most tender of all part of the cow) that's not overcooked (overcooking will make the beef leathery). And yes, lots of sliced/minced (I prefer, sliced) garlic and butter (better not to use margarine).
And Alex III serves excellent Salpicao (with steaming white rice). But that day, I wanted to be bolder (all those oil!) so I ordered for Garlic Fried Rice. What a way to start the Holy Week.
Pontiac Sts., South Fairview
Park Subd., Fairview, QC
#376-6286 (Ms. Gemma, Manager)
USDA Angus Tenderloin
Salpicao (P409)
A good Salpicao depends largely on the kind of beef used. It has to be high-quality Tenderloin (the most tender of all part of the cow) that's not overcooked (overcooking will make the beef leathery). And yes, lots of sliced/minced (I prefer, sliced) garlic and butter (better not to use margarine).
And Alex III serves excellent Salpicao (with steaming white rice). But that day, I wanted to be bolder (all those oil!) so I ordered for Garlic Fried Rice. What a way to start the Holy Week.
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