It is interesting to know that Beef Tenderloin Salpicao is not really on the list of tapas found in Spain. It is a derivative of Lomo en Adobo or marinated pork. This version is marinated with an insane amount of garlic, salt and pepper, butter and soy and flashed fried on a searing hot pan with good quality olive oil. Immediately serve and eaten with crusty bread to sop all the goodness of the dish.