Roast Tenderloin “Filipino” a la Marketman


We had about a kilo or more of superb, albeit slightly more than medium cooked, fillet mignon or the best part of the tenderloin left over from a Christmas dinner. Sliced thinly it made excellent sandwich fillings, but there was still some 1/2 kilo or more of meat left… so I decided to try making it into a bistek tagalog style dish which turned out superbly. I did this once before, with roast beef, so this isn’t entirely new… But if you have great meat left over, and want to give it a dose of Pinoy taste, try this…


Slice the beef into 1/3 to 1/2 inch thick pieces. Slice several white onions. Heat up a pan and add any large bits of fat or suet from your beef or a bit of vegetable oil and add the onions and saute them until soft, say 6-8 minutes, depending on heat levels. Once they are soft and beginning to caramelize, add some kikkoman soy sauce, lots of lemon juice (or kalamansi) and a touch of cornstarch dissolved in warm water and salt and pepper. Make as much “sauce” as you like and just as the sauce is ready, add the slices of beef and turn off the heat and mix well to coat the beef with the onion sauce…


You don’t really want to re-cook the beef, just warm it up a bit by enveloping it with the onion mixture. Serve immediately with lots of rice. Yum. The meat was incredibly soft and tasty, and the onions just gave it that homey touch. Delicious. Upscale leftovers a la Marketman.


29 Responses

  1. this is very similar to the Pan Fried Roast beef that we can order in Boston’s Chinatown, they would slice up a thick one from a roasted standing rib roast (Which they call Roast beef), then flash pan fry it, just to get both sides caramelly brown, then they douse it with gravy with just a hint of Chinese seasoning, and you can ask for any topping with it, like onions, peppers, mustard greens, chinese brocolli or or bokchoy hearts. Unfortunately, a lot of the older chinese Restaurants in Boston have modernized and changed their menu and only one restaurant does this Pan fried Roast beef slice. It is the best, esp for us Filipinos, who always look for gravy when ordering steak. (I have outgrown that though)

  2. Hey! Watch your heart! We wanna make sure we have a Marketman to read from in the years to come! :D

    More fruits, veggies and many years ahead for you!

    Blessings and may the prognosis for the year to come be proven wrong and may the year ahead be as great as the articles you write!

    Better than a Happy New Year, may the Lord God Almighty favor you and your family (as well as the rest of us) in 2009 and beyond that!

  3. i make my beefsteak tagalog exactly like this. happy new year and God bless to all. more than anything may we have good health.

  4. oh am making tuna caserole now as i correspond to my email.this is what i will share to my family on new years eve. as if people are interested. he he he.

  5. This is one of my favorite dishes. I think my mom’s version is the best-just like everything else she cooks (I am biased, of course). She typically “marinates” the meat with the soy sauce and lemon while the onions are cooking.

    Served with some freshly cooked rice and an ice cold Coke. . .YUM!!

  6. Onion and beef compliment each and the additions of dark seasoning soy sauce in this case or Worcestershire sauce just add sparks!

  7. After having Roast Beef with all the trimmings, we usually cannot handle any more “makanin” stuff! So as not to tempt my family any more with dishes that screams of rice…though this Bistek is nakakagutom!…i recycle ours into sort of a Thai Salad Roll…try it MM!…though I don’t know if I am doing my family a favour for they have no problem at all chowing down 5 of these rolls each!

    If you want to try it…slice about 3 cups of leftover roast beef thinly and in strips. In a bowl, combine 3 tsp. sugar, 6 tbsp. light soy, 1 tbsp. sesame oil, a pinch of 5 spice powder, 1 tbsp. finely chopped ginger, 1/2 cup chopped cilantro. Add about 2 cups blanched spinach, 1 cup of sliced fried mushrooms. Add the roast beef and toss everything together. Then, have a bowl of hot water beside you. Dip 1 RICE WRAPPER (I use the extra thin ones and lay 2 softened wrappers on top of each other), place on a plate. Place a leaf letuce on top, a slice of thinly sliced cucumber, about 2 tbsp. of the roast beef mixture and top with some grated carrots. Roll thightly into a cylinder like lumpia. Make a dipping sauce of thinned out hoisin witha touch of peanut butter.

  8. I was just at Lucky Plaza on Orchard Road to buy Silver Swan toyo, S$4.50 (Php135) per litre bottle to make bistek pinoy. To make it pinoy taste it must be pinoy toyo and calamansi, then a dash of worcestershire, a pinch of sugar and lots of freshly ground black pepper. I make the caramelized onions on the side because my son does not eat them. Sarap!

  9. Thanks for the tip MM! I was just going to serve our leftover roast beef for lunch, but your post changed my mind. = )

  10. Oops, the link doesn’t seem to work. Just search bourdain in youtube and sort by date added…look for “Anthony Bourdain: No Reservations – New Commercial (V.2)”

  11. I’m of the same mind as Mimi. For bistek I prefer pinoy toyo instead of Kikkoman. But anyway, this is an excellent idea! Far better than using the leftovers for roast beef sandwiches!

  12. One of my kids favorite is Bistek and lots of caramelized onions. Its good and easy to make but you need a lot of rice to go w it. Anyway, just want to greet everyone a Happy New Year, thank you MM for all the tips, mouth watering pictures and great recipes! Keep up your good deeds –

  13. Sarap. Happy New Year and I am looking forward to more
    food blogs next year. Never liked roast beef after going through Navy Bootcamp, they fed us roast beef everyday.

  14. Once again…I forgot to type this ….before wrapping the palaman in the rice wrapper (like salad roll wrapper)…I usually addd some puffed sotanghon (just throw in some sotanghon in hot oil) and stripsof Nori…taste like lettuce wrap.

    Another way to utilize leftover roast beef . slice thinly, throw it in hot pan and pan fry briefly with Bistek sauce and some herbs…wrap in pita bread with lettuce, caramelized onions and mushrooms, tomatoes, etc topped with some salad dressing and eat it like a DONAIR….makes really good baon!

  15. sow-syal na bistek! sarap! i like bistek served with fries. for this, roasted potatoes with herbs can prolly do the trick! :) happy new year MM! :)



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