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!!
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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