For this recipe, you will need 2 pounds of beef tenderloin, olive oil, garlic cloves, oregano leaves, adobo seasoning (has equal parts of garlic powder, onion powder, ground cumin, and salt.), 2 large white onions, white vinegar, chicken stock, and unsalted butter.
To prep for this recipe, you will need to trim the fat from your beef tenderloin. Peel and mince enough garlic cloves to make 2 tablespoons. Slice both white onions into rings.
Cut the beef tenderloin into 3-ounce circles and pound it thin. In a large bowl, mix 1/4 cup of olive oil, 2 tablespoons of minced garlic, a dash of dried oregano leaves, and 2 tablespoons of adobo seasoning. Add the meat and stir to coat. Place the bowl with the meat in it in the refrigerator and let it marinate for 12 hours.
Add 1/4 cup of olive oil to a large saute pan and place it over medium-high heat. Once the oil is hot, add the slices of onion. Saute the onion rings until they are brown. Add 1/4 cup of the distilled white vinegar, 1 cup of the chicken stock, and 1 stick of the unsalted butter. Let this simmer for a couple of minutes. Add 1 tablespoon of the adobo seasoning and reduce heat to keep warm.
In another large saute pan, pour two tablespoons of olive oil. Turn the burner on medium-high heat. Once the oil is hot, add the beef and saute on each side for 2 to 3 minutes then remove from the heat.
To serve, place the beef tenderloin on a plate, then place several spoonfuls of the onion mixture on top and repeat, finishing with a layer on the onion mixture on top. Serve immediately.
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