Steak with Smothered Caramelized Onion (Bistec Encebollado)

Total Time:
12 hr 25 min
20 min
12 hr
5 min

4 servings

  • 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.

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