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Bistec Encebollado

Bistec Encebollado


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


Cut beef tenderloin into 3-ounce medallions and pound to form scaloppini.

  1. 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.

  2. 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.

  3. 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.

  4. 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.


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