Recipe by Goya
"Almost any recipe that calls for salt and pepper will taste even better when seasoned with GOYA® Adobo, instead. Here, we simply shake on our special seasoning--the perfect blend of salt, pepper, garlic, oregano and other Latin spices--to make a great piece of meat taste spectacular."
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4 (6 ounce)
beef tenderloin steaks, about 1 1/2-inch thick
Goya Adobo with Pepper, to taste
Goya Extra Virgin Olive Oil
garlic, thinly sliced
finely chopped fresh parsley
Needed a little more moisture added, but very delisious!The crust on the meat was wonderful--I followed a suggestion from the chef.
Just used salt & pepper. Cooked then added garlic butter on top. Fabulous!!
Really good! I cooked the garlic in with the beef which was probably a bad idea. I thought I could save time. But I did sauté some squash in the leftover sauce, and it was amazing! Also, used some of the remaining sauce on the beef. Definitely add the sauce later! But the taste was yummy!
These were a hit in my house! I have already been asked to make them again, I rough chopped the garlic and added red pepper per request from my DH, but otherwise made exactly as stated - delicious!
loved the flavor on the steak and to be honest, we could've eaten the topping straight-up, with a spoon! served with green beans, but thinking next time a tomato-avocado salad with a lemony dressing to add a tangy compliment.
I have to admit, we were pleasantly surprised by these steaks! I was in "blackening" mode and was afraid I'd overseasoned them w/GOYA Adobo (minus pepper because I hate black pepper). I scraped a bit off and they were fine. We opted to grill the steaks, rather than pan fry because, well, just because. I recognized the importance of butter and warmed the butter/EVOO/garlic/parsley and added to the top of the steaks as they rested. Delicious. We have filets in the freezer w/this recipe's name all over them.... THANKS, GOYA!
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