Recipe courtesy of Wilo Benet

Bistec Encebollado

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  • Total: 8 hr 20 min
  • Prep: 8 hr
  • Cook: 20 min
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1 teaspoon cumin powder

1 teaspoon oregano powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1 teaspoon salt


8- to 10-ounce piece beef tenderloin

2 cloves of garlic mashed fine

1 large onion sliced into 1/2-inch slices

4 tablespoons of olive oil

2 to 3 teaspoons of white vinegar

1/2 cup of beef stock

2 teaspoons of unsalted butter

1 cup of cooked green beans

1 Idaho potato "allumette" cut and fried crispy

1/4 cup cilantro, chopped


  1. Mix all the adobo ingredients and set aside. Slice the piece of beef in 3 to 4 pieces against the grain and pound thin. Season generously with the adobo, mashed garlic, some onion slices, olive oil and marinate overnight in the refrigerator. In a large skillet places 2 teaspoons of olive oil and heat until it reaches its smoke point, lightly brown the beef pieces and set aside. Add the onions, caramelize lightly or dark depending on personal preference, once color has been obtained from the onions add the vinegar, stock and butter. Let all the butter melt and incorporate with the rest of the ingredients in the skillet and cover with a tight lid. Cook until tender and juicy (approximately 1 minute). To serve, arrange alternate layers of beef and onions over the green beans and top with the allumette fries. Some of the remaining liquid on the skillet can be poured as a thin sauce.