- 2 pounds beef tenderloin, choice grade, trimmed of fat
- 1/2 cup olive oil, divided, plus 2 tablespoons
- 2 tablespoons minced garlic
- Dash dried oregano leaves
- 3 tablespoons adobo seasoning (equal parts garlic powder, onion powder, ground cumin, and salt)*, divided
- 2 large white onions, sliced in rings
- 1/4 cup distilled white vinegar
- 1 cup chicken stock
- 1 stick unsalted butter
- *Cook's Note: You can use store-bought without MSG.
Cut beef tenderloin into 3-ounce medallions and pound to form scaloppini.
In a large bowl, combine 1/4 cup olive oil, garlic, oregano, and 2 tablespoons adobo. Add the meat, stirring to coat evenly. Place in the refrigerator and let marinate for at least 12 hours.
In a saute pan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onions and saute until golden brown. Add vinegar, chicken stock, and butter, and let simmer for 2 to 3 minutes. Season with 1 tablespoon adobo, or more to taste. Keep warm.
In another large saute pan, heat 2 tablespoons olive oil over medium-high heat. Add beef scaloppini and quickly saute for 2 to 3 minutes on each side. Remove from heat.
To serve, layer the beef scaloppini and the onion mixture and repeat layers 1 more time. Ladle the broth from the onions over top as a sauce. Serve immediately.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.