Lomo Al Champignon Recipe

Inspired by La Ventana 🇨🇴🍹- Latin Restaurant Miami Beach

Time40m

Serves4

Tenderloin with mushroom sauce.

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Rogue Valley, Oregon 2022 (Syrah, Grenache, Cinsault, Mourvedre, Carignan)

rich · earthy · umami

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Ingredients

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Meat

2.2 lb (1 kg) beef tenderloin

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Mushroom Sauce

10.6 oz (300 g) Mushrooms (sliced)

2 tbs Butter

2 cloves Garlic (minced)

7/8 cup (200 ml) Heavy cream

0.42 cup (100 ml) White wine

2 tbs Fresh parsley (chopped)

1 to taste Celtic sea salt

1 to taste black pepper

Method

Preparation of the Beef

Season the Tenderloin

Rub the beef tenderloin with olive oil, salt, and black pepper on all sides.

Sear the Tenderloin

In a large skillet over medium-high heat, add the seasoned tenderloin and sear for about 4-5 minutes on each side, or until a nice crust forms. Remove from the skillet and let it rest.

Preparation of the Mushroom Sauce

Cook the Mushrooms

In the same skillet, add butter and let it melt. Then add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until they are golden brown.

Add Garlic

Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

Deglaze the Pan

Pour in white wine, scraping the bottom of the pan to release any browned bits. Allow it to simmer for about 2-3 minutes.

Add Cream

Stir in the heavy cream and let it simmer for another 5 minutes until the sauce thickens slightly.

Season the Sauce

Add chopped parsley, salt, and black pepper to taste. Mix well.

Serving

Slice and Serve

Slice the rested beef tenderloin and serve it topped with the mushroom sauce.