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Chilenisches Lomo-Steak mit Cabernet-Schokoladen-Jus und Papas al Horno auf dunklem Steinteller, daneben ein Glas Cabernet Sauvignon von Besoaín Estate aus dem Maipo Valley, Chile

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
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Festive meal
Cuisine Chilean, South American
Servings 2 people
Calories 720 kcal

Equipment

  • 1 Heavy cast-iron skillet or grill pan
  • 1 Oven-safe roasting pan or baking sheet for the potatoes
  • 1 Small pot for the Cabernet sauce
  • 1 Meat thermometer
  • 1 Cutting board and sharp knife

Ingredients
  

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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