Beef Salpicao Bites with Balsamic Orange Adobo Glaze

Serves 2-4

FOR BEEF SALPICAO BITES

250g beef tenderloin, trimmed and cut into 2.5-cm cubes

2 cloves of garlic, minced

Butter

Olive oil

Fresh cracked black pepper and salt to taste

FOR BALSAMIC ORANGE ADOBO GLAZE

½ cup soy sauce

½ cup balsamic vinegar

¼ cup orange juice

¼ cup water

2 bay leaves

½ tsp peppercorns

3 cloves garlic, smashed

Beef tenderloin trimmings Approximately 1 tsp butter and 1 tsp flour for roux

FOR CRISPY GARLIC GARNISH

4 cloves of garlic, roughly chopped Peel of 1 orange, julienned

5 g ginger, julienned

Spring onions

Butter for sautéing

Oil for frying

In a frying pan, heat some butter and oil. In a frying pan, heat some butter and oil. Sear the beef tenderloin cubes on all sides, then toss in the minced garlic. Allow the garlic to cook a little and for the flavours to melt together. Season with some salt (not too much as sauce is quite salty) and freshly cracked black pepper.

For the glaze, bring to a slow boil in a small saucepan the beef trimmings, soy sauce, vinegar, orange juice, bay leaves, garlic and peppercorns. Allow to simmer and reduce by 25 percent for about 10-15 minutes. Strain.

In another saucepan, make a roux using the melted butter and flour, allowing the roux to brown. Then slowly add the strained liquid, whisking together to emulsify. Keep on adding the liquid until the sauce has the consistency of a smooth syrup. It should coat the back of a spoon but not be so stiff that it cannot drizzle down easily from it.

For the garnish, sauté the julienned ginger and orange peel in some butter. Set aside. Heat some oil in a pan and deep-fry chopped garlic till golden and crisp. Place on a paper towel to absorb excess oil.

To finish, drizzle the glaze on top of the beef and garnish with the ginger, orange, spring onions and fried crispy garlic. Serve hot with some skewers or toothpicks so guests can eat the bite-sized pieces.