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Restaurants›La Boca Steakhouse›Bife De Lomo Recipe

Bife De Lomo Recipe

Name: La Boca Steakhouses Bife De Lomo Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Argentinian
Ingredients: 2 pcs center-cut filet mignon steaks (8 oz each); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs neutral oil (canola, grapeseed, or vegetable); 2 tbs unsalted butter; 2 pcs garlic cloves, smashed; 2 pcs fresh thyme sprigs; 1 pcs fresh rosemary sprig (optional); 1 pcs shallot, finely minced; 1 cup dry red wine or beef stock; 1 cup beef stock (if using wine or to extend); 2 tbs cold unsalted butter (for mounting sauce), diced; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh parsley, chopped; 2 pcs lemon wedge (optional)

Inspired by La Boca Steakhouse

Time50m

Serves2

8oz Center Cut Filet Mignon+8 on Tasting

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Ingredients

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Steak

2 pcs center-cut filet mignon steaks (8 oz each)

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs neutral oil (canola, grapeseed, or vegetable)

2 tbs Unsalted butter

2 pcs garlic cloves, smashed

2 pcs fresh thyme sprigs

1 pcs fresh rosemary sprig (optional)

Simple Pan Sauce (optional, complements tasting)

1 pcs shallot, finely minced

1 cup dry red wine or beef stock

1 cup beef stock (if using wine or to extend)

2 tbs cold unsalted butter (for mounting sauce), diced

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

To Serve

1 tbs Fresh parsley, chopped

2 pcs lemon wedge (optional)

Method

Steak

Bring steaks to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This promotes even cooking.

Season

Season both sides of each 8 oz filet generously with kosher salt (about 1 tsp per side for each steak) and freshly ground black pepper. Press the seasonings lightly into the meat.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 2 tablespoons neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Sear the steaks

Place steaks in the hot skillet, leaving space between them. Sear without moving for 2.5–3 minutes until a deep golden-brown crust forms. Flip and sear the other side for 2–3 minutes.

Baste with butter and aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter, the smashed garlic cloves, thyme sprigs, and rosemary if using. As the butter melts and foams, tip the pan slightly and use a spoon to baste the steaks continuously for about 1–2 minutes. This adds flavor and helps finish cooking.

Check doneness and rest

For medium-rare aim for an internal temperature of 125–128°F (52–53°C) before resting. Use an instant-read thermometer inserted into the side of the steak. If needed, transfer the skillet to a preheated 375°F oven for 2–4 minutes to reach the desired temperature. Remove steaks to a cutting board or plate and tent loosely with foil. Rest for 6–8 minutes (carryover will raise temp ~5°F).

Simple Pan Sauce (optional)

Remove fat and reserve fond

After removing steaks, carefully pour off and discard excess fat from the skillet, leaving brown fond (browned bits) and about 1 tablespoon of butter and oil.

Sweat shallot

Return skillet to medium heat. Add the minced shallot and cook, stirring, for about 1 minute until softened and translucent but not browned.

Deglaze

Add 1/2 to 1 cup dry red wine (or 1 cup beef stock if avoiding alcohol) to the skillet to deglaze, scraping up all brown bits from the bottom with a wooden spoon. Let the liquid reduce by about half, about 2–4 minutes.

Add stock and reduce

Add up to 1 cup beef stock (or use only stock if you did not use wine). Continue to simmer until the sauce is reduced and coats the back of a spoon, about 4–6 minutes. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusting to taste.

Mount with butter

Remove pan from heat. Whisk in the diced cold unsalted butter, a few pieces at a time, until the sauce is glossy and slightly thickened. This enriches and slightly thickens the sauce. If sauce becomes too thick, add a splash of stock to loosen.

Finish and hold

Return steaks to the pan briefly (off direct heat) for 30 seconds to warm and coat lightly with sauce if desired. Transfer steaks to plates and spoon sauce over or alongside. Garnish with chopped parsley.

To Serve

Plate each 8 oz filet whole or sliced across the grain into 2–3 thick medallions. Spoon pan sauce over the steak or serve on the side. Garnish with a sprinkle of chopped parsley and an optional lemon wedge for brightness. Serve immediately.