Name: Steak with Smothered Caramelized Onion (Bistec Encebollado)
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT12H25M0.000S
Yield: 4 servings
Cuisine: caribbean
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.

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

Recipe courtesy of Wilo Benet, Pikayo Restaurant

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Steak with Smothered Caramelized Onion (Bistec Encebollado)

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