Unlike many other countries, when you say lomo (tenderloin) in Peru, you’re talking about beef tenderloin. The beef isn’t originary from this zone, but the cultures and races mix has created a new one that collects the best of each one. And if you add peruvian ingredients (our aji, for example), you’ll obtain one of the best cookings in the world. Today, you can be a chef with this recipe for 8 people.
Ingredients:
- 2 kg (4 lb 8 oz) of filleted beef tenderloin
- 1 big onion, chopped
- A pinch of cumin
- 1 tablespoon of ground garlic
- 2 tablespoons of Mirasol chili/pepper in paste
- 2 tablespoons of aji panca in paste
- 100 g (3.5 oz) of fresh cheese
- 100 g (3.5 oz) of cream cheese
- 1/2 teaspoon of browned turmeric
- 1 3/4 cups of evaporated milk
- 1 cup of concentrated beef stock
- 1 cup of cream
- 1 tablespoon of butter
- 1 teaspoon of ground cinnamon
- 1/3 teaspoon of nutmeg
- 1 little glass of sherry
- 1/2 teaspoon of powdered sugar
- Salt
- Pepper
Preparation:
Season the fillets with salt and pepper and fry them. Put them in a bowl or a dish.
In the same frying pan, add the onion and fry some minutes. Add the garlic, cumin, the browned turmeric and the peppers in paste (mirasol and panca). Let it get cooked, add the stock and mix.
Add the dissolved-in-milk fresh cheese and cook. Mix the cream with the butter and the cinnamon and add to the previous preparation. Stir all good.
Boil the sherry in a small pot and put it aside.
Take the preparation and add the powdered sugar and the nutmeg, mix all good and take out from the flame. Add the cream and the sherry. Pour this sauce over the hot fillets.
Note: We recommend a Cabernet-Sauvignon wine with this dish. You can serve it with rice and decorate with vegetables.
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Blogalaxia Tags: Recipes, Peru, Peruvian, Recipes, Recipes with Beef, Beef Tenderloin, Lomo en Salsa de Aji, Beef Tenderloin with Pepper Sauce.
