Recipe courtesy of Wilo Benet
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Steak with Smothered Caramelized Onion (Bistec Encebollado)
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
Level:
Intermediate

Ingredients

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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