Recipe: Steak Santa Barbara

The only thing better than filet mignon is Latin-style filet mignon! Served with a savory, slow-simmered bean ragout, zesty Venezuelan guacamole, crispy, melty pan-seared paisa cheese, this tender, robustly-flavored Steak Santa Barbara is topped with crispy onions and is bound to be your most impressive home-cooked meal yet. 

Crafted expertly by Divi’s Executive Chef Darwin Torres, this recipe is one inspired by his culinary heritage and his travels across Latin America. Savor more of Darwin’s beloved recipes at Windows on Aruba!

Ingredients

Steak:

• 8oz USDA Choice Beef Tenderloin (Filet Mignon)
• Salt & Pepper to taste
• 1 tbsp Olive Oil

Bean Ragout:

• 4 oz each of Black Beans, Red Kidney Beans, and Cannellini Beans
• 4 oz Yellow Onion, chopped
• 4 oz Bell Pepper, chopped
• 2 oz Celery, finely minced
• 2 oz Carrots, finely minced
• 2oz Green Onions, finely minced
• 3 oz Cilantro, finely minced
• 1 tbsp Garlic
• 1oz Aji Dulce, finely minced
• 1 tbsp Ground Cumin
• ½ tbsp Oregano
• Salt & Pepper to taste

Guasacaca (Venezuelan Guacamole):

• 1 Fresh Avocado, puréed
• 2 oz Green Pepper
• 2 oz Green Onions
• 2 oz Fresh Spinach
• 1 oz Parsley
• 2 oz Cilantro
• 1 tbsp Garlic
• Juice of 1 Lemon
• 1 tbsp White Vinegar
• 2 tbsp Water
• 1 cup Olive Oil
• Salt & Pepper to taste

Pan-Seared Paisa White Cheese:

• 3.5 oz Paisa White Cheese
• Smoked Salt to taste
• Extra Virgin Olive Oil

Crispy Onion Rings:

• 1 medium Yellow Onion
• 1 tbsp Paprika
• 1 tbsp Garlic Powder
• 1 cup Flour
• Salt and Pepper to taste

Directions

Steak:

1. Season the filet mignon with salt, black pepper, and olive oil.
2. Grill to preferred temperature; medium is recommended for optimal flavor.

Bean Ragout:

1. In a pot, slowly sauté all vegetables until caramelized.
2. Add beans and mix well with vegetables.
3. Incorporate the herbs, spices, salt, and pepper.
4. Let simmer until the consistency is creamy.

Guasacaca (Venezuelan Guacamole):

1. Mix all ingredients in a bowl.
2. Use a blender or immersion blender to blend until smooth and creamy, creating a velvety mousse.

Pan-Seared Paisa White Cheese:

1. Sear the cheese in a pan over high heat until golden brown.
2. Immediately season with smoked salt and drizzle with EVOO.

Crispy Onion Rings:

1. Slice the yellow onion finely using a slicer machine or a sharp knife.
2. In a bowl, mix paprika, garlic powder, flour, salt, and pepper until well combined.
3. Coat the onion slices in the flour mixture, shaking off any excess.
4. Fry the coated onions in a pot of oil heated to 350°F until golden brown and crispy.

Enjoy your Steak Santa Barbara with all its delicious accompaniments for a truly memorable meal!