Pro Tips
**Chef's Tips & Troubleshooting:**
- Season beef stew with fish sauce instead of salt for a deeper umami character.
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
- Use a heavy-bottomed pot for even heat distribution when braising beef.
- Add root vegetables like potatoes and carrots in the last 20 minutes so they do not turn mushy.
Cooking Tips
Slice beef against the grain for the most tender bite every time. Look for the long muscle fibers and cut perpendicular to them. For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Pepper Crusted Filet Mignon
Pepper Crusted Filet Mignon — tender beef prepared in traditional Filipino style with local seasonings. A hearty and satisfying main dish.
Instructions
- Sprinkle some salt on all sides of the steak then rub the cracked pepper.
- Heat a pan then pour in 2 tablespoons olive oil (add some more if needed).
- When the oil is hot, pan fry the steak for 3 minutes per side. Note: If the cut is thick, you’ll need to pan fry the sides.
- Preheat oven to 350 degrees Fahrenheit.
- Bake the pan fried steak for 6 to 8 minutes.
- Transfer to the steak to a plate then set aside.
- On the same pan where the steaks are fried, add 1 tablespoon olive oil (you can omit this step if there is enough oil in the pan).
- Heat the pan and put-in the onions. Cook the onions for 2 to 3 minutes.
- Pour-in red wine and simmer until it reduces to half.
- Put-in the steak on the pan and let cook for 30 seconds per side.
- Turn-heat then transfer the steak to a serving plate.
- Pour the red wine sauce on top of the steak.
- Serve with blanched asparagus and mashed potatoes.
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Pro Tips & Troubleshooting
- Season beef stew with fish sauce instead of salt for a deeper umami character.
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
- Use a heavy-bottomed pot for even heat distribution when braising beef.
- Add root vegetables like potatoes and carrots in the last 20 minutes so they do not turn mushy.
Cooking Tips
For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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