Lomo a la pimienta (Argentinean meat)
4 servings
30 minutes
Lomo a la pimienta is an exquisite dish from Argentine cuisine that embodies a passion for rich flavors and ingredient harmony. This recipe has roots in Argentine asados, where quality meat is the star. Tender veal fillet, seared to a delicious crust and infused with crushed black pepper aroma, pairs beautifully with a creamy sauce combining mushrooms, onions, and savory herbs.
1
Wash the meat, dry it, and cut it into medallions about 4 cm thick across the grain. Wrap with twine to maintain shape. Sprinkle with pepper. Mix well and let marinate for 1 hour.
- Veal fillet: 600 g
- Crushed black pepper: 2 teaspoons
2
In a heated frying pan with butter, 'seal' the pieces of meat. To prevent the butter from burning, add a little vegetable oil. Fry on high heat until a nice crust forms on all sides. Use tongs or a spatula to turn the meat; never use a fork, or all the juice will escape. Set the meat aside in another dish while preparing the sauce in the same pan.
- Butter: 50 g
- Crushed black pepper: 2 teaspoons
3
For the sauce, wash and chop the mushrooms. Sauté black pepper in a pan. Add the mushrooms and fry for 2 minutes. Dice the onion and add it to the mushrooms as well. Cover with a lid and simmer for about 7 minutes on low heat.
- Fresh champignons: 400 g
- Crushed black pepper: 2 teaspoons
- Onion: 1 piece
4
Add cream to the mushrooms and mix well until smooth. Bring the sauce to a boil and add salt. Stirring constantly, let it simmer for about 2-3 minutes.
- Cream: 200 ml
- Oregano: 0.5 teaspoon
5
Transfer the meat to the prepared sauce, add oregano and stir. Cover with a lid and simmer for 15 minutes. Turn off the heat and let the dish cool slightly under the closed lid.
- Veal fillet: 600 g
- Oregano: 0.5 teaspoon
6
Serve the dish warm, generously topped with sauce, accompanied by a side of vegetable puree or gratin.