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Categories:Viewed: 10 - Published at: 2 years ago
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.
Method
- 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.
