STEAK WITH SMOTHERED CARAMELIZED ONION (BISTEC ENCEBOLLADO)

Steak with Smothered Caramelized Onion (Bistec Encebollado) image

Provided by Food Network

Time 12h25m

Yield 4 servings

Number Of Ingredients 9

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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

Steps:

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.