My mother cooked Spanish-inspired dishes like Solomillo del Fraile – The Friar’s Beef Tenderloin with Mushrooms very often.
It is one of the easiest beef tenderloin entrees to cook. Although it sounds Spanish-inspired, this was a dish cooked often in Filipino homes during my grandmother’s time, according to Mom.
Solomillo in Spanish means tenderloin, often referring to beef or pork. And fraile means friar, which brings us back to the Spanish colonial times in the Philippines. If it was cooked for the friar, then it must be special. So, that is our food connection to that era.
Find flank steak, sirloin, or skirt steak which is what I use to make beef tapa. You can also use pork tenderloin. Transform dinner to a more special one be it Valentine’s Day, a family celebration, a birthday, or just because you want something scrumptious.
Prep time doesn’t take long and requires a few simple steps.
Pound the beef first to break down the tough parts of the meat, and tenderize it. Marinating is important. The robust, smokey flavors of Worcestershire sauce elevates the savory taste. Then, a quick sizzle around the skillet in extra virgin olive oil and butter, brings the dish to life. You will enjoy this, I am sure.
Solomillo del Fraile – The Friar’s Beef Tenderloin with Mushrooms
- Meat mallet
- 1 Large Skillet, nonstick – 12 inches diameter
- 2 pounds beef sirloin, flank or skirt steak
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons butter, unsalted
- 6 cloves garlic, minced
- 1 whole white or yellow onion, sliced
- 2 stalks scallion whites, chopped
- 1 whole medium-sized red bell pepper, sliced, seeded
- 1 cup button or straw mushrooms, wiped clean if fresh; drained, if canned
- 2 stalks scallion greens, for garnish
- steamed rice
To prepare beef tenderloin:
- On a large chopping board, place the slab of beef tenderloin. Using a meat mallet, pound the meat all over, to tenderize. (Note: Use the back of a large knife if you don't have a mallet).Marinate the tenderloin with the Worcestershire sauce, salt and pepper.Keep in a covered container and let the tenderloin marinate in the refrigerator for at least 1 hour till ready to cook.
To cook the Beef Tenderloin with Mushrooms:
- In a large skillet, over medium heat, add the extra virgin olive oil and butter. When butter has melted and oil is hot enough, saute the garlic, onions and scallion whites for about 2 minutes till fragrant.Add the whole piece of beef tenderloin and pan fry for about 8 to 10 minutes till medium or well done.Add the bell pepper slices and mushrooms. Stir around for 1 minute.Sprinkle the scallion greens for garnish.Serve warm with rice.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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