Chilean Lomo Steak with Cabernet Sauce & Papas al Horno

Wine from Chile and the finest cut of beef: Why the Besoaín Estate is the perfect pairing for the lomo steak

Wine from Chile and a juicy lomo steak—that’s a combination where everything comes together perfectly. The lomo, a tender beef fillet, is considered the finest cut of beef in South American cuisine: melt-in-your-mouth tender, with a fine grain and a flavor that needs no distraction. Serve it with Papas al Horno—oven-roasted potatoes with garlic, rosemary, and olive oil, crispy on the outside, creamy on the inside. And as a third element, a Cabernet jus finished with dark chocolate—a clever touch that transfers the wine’s aromas directly into the sauce. The Besoaín Estate Cabernet Sauvignon from the Maipo Valley is the wine that ties this dish together. A Chilean red wine of exceptional depth, aged for 18 months in French oak barrels and one year in the bottle, it offers exactly the maturity a lomo steak deserves.

Ideal wine pairing: Besoaín Estate Cabernet Sauvignon (Maipo Valley, Chile)

On the nose, this exceptional Chilean wine opens with a bouquet of aromas of impressive complexity: ripe black currants, blackberries, cherries, and mulberries form the fruity core, underpinned by floral notes and an elegant hint of light tobacco and dark chocolate—precisely the chocolate note that we detect again in the Cabernet juice. On the palate, this Cabernet Sauvignon from Chile is opulent and full-bodied, with plenty of fruit extract and the concentration one expects from a wine of this caliber. After extended barrel aging and bottle aging, the tannins are silky-smooth and well-integrated—they embrace the lomo steak without overpowering it. The supportive acidity (5.8 g/l) ensures that, despite the wine’s richness, freshness is maintained, and every bite of meat is complemented by an invigorating sip. Decanting is recommended before serving—at least 30 minutes—so that this flagship wine from Besoaín Wines can fully unfold its potential.

The recipe:

Chilean Lomo Steak with Cabernet Sauce & Papas al Horno

Tender pan-seared beef tenderloin (lomo), served with crispy-creamy papas al horno and a rich Cabernet-chocolate sauce—a Chilean festive meal for two that deserves the Besoaín Estate Cabernet Sauvignon from the Maipo Valley as its ideal pairing. Here, Chilean wine truly shows its strengths: depth, elegance, and the ability to hold its own alongside a fine cut of beef.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Festive meal

Cuisine Chilean, South American

Servings 2 people

Calories 720 kcal

Equipment

• 1 Schwere Eisenpfanne oder Grillpfanne
• 1 Ofenfester Bräter oder Backblech für die Kartoffeln
• 1 Kleiner Topf für die Cabernet-Jus
• 1 Fleischthermometer
• 1 Schneidebrett und scharfes Messer

Ingredients

  

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FOR THE LOMO STEAK:

• 2 Beef Tenderloin Steaks approx. 200–220 g, at least 4 cm thick
• 2 Tablespoon of olive oil
• 2 garlic cloves pressed
• 3 Sprigs of fresh rosemary
• 2 tablespoon of butter
• Fleur de Sel freshly ground black pepper

FOR THE BAKED DOUGHNUTS:

• 500 g small waxy potatoes halved
• 3 Tablespoon of olive oil
• 4 garlic cloves unpeeled, crushed
• 3 Sprigs of fresh rosemary
• 1 teaspoon of coarse sea salt
• Black pepper

FOR THE CABERNET SAUCE:

• 200 ml Cabernet Sauvignon from the Besoaín Estate or another full-bodied red wine
• 200 ml Beef stock hearty, preferably homemade
• 1 shallot finely diced
• 1 tablespoon of butter
• 1 TL dark chocolate At least 70% cocoa content, finely grated
• 1 A sprig of fresh thyme
• Salt black pepper

Instructions

 

PREPARATION:

• Take the steaks out of the refrigerator 30 minutes before cooking and let them come to room temperature.
• Preheat the oven to 200 °C (top and bottom heat).
• Wash the potatoes, cut them in half, and toss them in a roasting pan with olive oil, garlic, rosemary, salt, and pepper.

COOKING STEPS:

• Roast the potatoes on the middle rack for 40–45 minutes, turning them after 20 minutes, until they are golden brown and crispy.
• To make the Cabernet sauce, sauté the shallot in butter over medium heat for 2–3 minutes, until translucent.
• Add the thyme, deglaze with the Cabernet, and reduce by half over high heat.
• Add the beef stock and reduce it again by half until a creamy sauce forms.
• Stir in the grated dark chocolate, season with salt and pepper to taste, and keep warm.
• Heat the cast-iron skillet over high heat until it smokes slightly.
• Pat the steaks dry, brush them with olive oil, and sear them over high heat for 2–3 minutes on each side until a dark crust forms.
• Reduce the heat, add the butter, garlic, and rosemary to the pan, and baste the steaks for 1–2 minutes.
• Place the steaks on a cutting board and let them rest for 5 minutes.

SERVE:

• Divide the Papas al Horno between two preheated plates.
• Arrange the Lomo steak whole or sliced diagonally next to it.
• Spoon the Cabernet sauce generously over the meat and partly over the potatoes.
• Finish with Fleur de Sel and freshly ground black pepper.
• Garnish with a fresh sprig of rosemary.

SIDE DISHES:

• Green Salad with Lemon Dressing
• Grilled Bell Peppers with Garlic Oil
• Green Chimichurri

Nutrition

Calories: 720kcalCarbohydrates: 38gProtein: 52gFat: 36g

Keyword Besoaín Estate, Cabernet Sauvignon Chile, Chilean beef, Lomo Steak Recipe, Maipo Valley, Papas al Horno, Red Wine Gravy Recipe, Wine from Chile

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