Recipe courtesy of Wilo Benet
Steak with Smothered Caramelized Onion (Bistec Encebollado)
- Level: Intermediate
- Total: 12 hr 25 min
- Prep: 20 min
- Inactive: 12 hr
- Cook: 5 min
- Yield: 4 servings
- Level: Intermediate
- Total: 12 hr 25 min
- Prep: 20 min
- Inactive: 12 hr
- Cook: 5 min
- Yield: 4 servings
Ingredients
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
Directions
- 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.
Cook’s Note
*You can use store-bought without MSG.
