Lomo a la Pimienta (Steak au Poivre)

Serves 1
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Directions

  1. 1Dry the sirloin piece very well; cover with salt and pepper on one side until a crust forms.
  2. 2Sear the sides of the meat in a pan with oil over medium-high heat for 3 minutes per side.
  3. 3Lower the heat, add butter, chopped garlic, rosemary and baste the meat for 3 minutes. Reserve and wrap in aluminum foil.
  4. 4In the same pan, brown the onion with butter and pepper.
  5. 5When caramelized, add the pisco to deglaze. Let it come to a boil.
  6. 6Add the broth and milk. Bring to a boil and add ajinosillao.
  7. 7Melt butter over medium heat, add asparagus, salt, pepper and sauté.
  8. 8When they start to soften, add the lemon, sauté and reserve.
  9. 9In the asparagus pan add a little olive oil, brown the garlic and parsley.
  10. 10When golden brown, remove and cover the potatoes.
  11. 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.
Lomo a la Pimienta (Steak au Poivre) | Clip Recipe