Steak with Smothered Caramelized Onion (Bistec Encebollado)

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
• *Cooks Note: You can use store-bought without MSG.

Instructions

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.
3. Add the meat, stirring to coat evenly.
4. Place in the refrigerator and let marinate for at least 12 hours.
5. In a saute pan, heat the remaining 1/4 cup olive oil over medium-high heat.
6. Add the onions and saute until golden brown.
7. Add vinegar, chicken stock, and butter, and let simmer for 2 to 3 minutes.
8. Season with 1 tablespoon adobo, or more to taste.
9. Keep warm.
10. In another large saute pan, heat 2 tablespoons olive oil over medium-high heat.
11. Add beef scaloppini and quickly saute for 2 to 3 minutes on each side.
12. Remove from heat.
13. To serve, layer the beef scaloppini and the onion mixture and repeat layers 1 more time.
14. Ladle the broth from the onions over top as a sauce.
15. Serve immediately.