Steak with Smothered Caramelized Onion (Bistec Encebollado) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
*cook's note: you can use store-bought without msg. |
Directions:
1. Cut beef tenderloin into 3-ounce medallions and pound to form scaloppini.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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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