Lomo a la Pimienta (Steak au Poivre)
Serves 1
Directions
- 1Dry the sirloin piece very well; cover with salt and pepper on one side until a crust forms.
- 2Sear the sides of the meat in a pan with oil over medium-high heat for 3 minutes per side.
- 3Lower the heat, add butter, chopped garlic, rosemary and baste the meat for 3 minutes. Reserve and wrap in aluminum foil.
- 4In the same pan, brown the onion with butter and pepper.
- 5When caramelized, add the pisco to deglaze. Let it come to a boil.
- 6Add the broth and milk. Bring to a boil and add ajinosillao.
- 7Melt butter over medium heat, add asparagus, salt, pepper and sauté.
- 8When they start to soften, add the lemon, sauté and reserve.
- 9In the asparagus pan add a little olive oil, brown the garlic and parsley.
- 10When golden brown, remove and cover the potatoes.
- 11Cut the loin into slices.
Ingredients
- 500 g lomo fino
- sal
- pimienta blanca
- pimienta negra molida
- pimienta negra trozada
- 3 u ajo
- 2 ramitas romero
- 80 g mantequilla
- 100 g cebolla
- pimienta en grano
- 40 ml pisco
- 250 ml caldo de res
- 150 ml leche evaporada
- 0.5 Cda harina
- 15 ml ajinosillao
- espárragos
- sal
- pimienta
- mantequilla
- aceite
- limón
- 3 u diente de ajo
- perejil picado
- aceite de oliva
- papas provenzal
Equipment
panaluminium foil
Tips
- Dry the sirloin piece very well.
- Sear the sides of the meat for 3 minutes per side.
- Baste the meat for 3 minutes.
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