Estancia Lomo: Patagonian Beef Tenderloin with Malbec-Cacao Reduction and Smoked Chimichurri Verde
Inspired by the sprawling estancias and rich culinary heritage of Argentina, this dish elevates the revered lomo (beef tenderloin) to an exquisite experience. Patagonian beef, renowned for its unparalleled tenderness and flavor, is seared to a perfect medium-rare, creating a delicate crust that yields to succulent, juicy interior. It is magnificently paired with a profound Malbec-cacao reduction, a sophisticated sauce that marries the robust fruit notes of Argentina's signature wine with the subtle bitterness and depth of unsweetened cacao, yielding an aroma of dark fruit and earthy complexity. A vibrant, herbaceous smoked chimichurri verde cuts through the richness, offering a piquant freshness and an intriguing whisper of woodsmoke, rounding out a symphony of tastes and textures that is both deeply traditional and elegantly refined.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Patagonian Beef Tenderloin (center cut)500 g (about 1.1 lbs), trimmed
- Olive oil3 tablespoons, divided
- Unsalted butter30 g (2 tablespoons), divided
- Shallots2 large, finely minced
- Garlic cloves4 , minced (2 for reduction, 2 for chimichurri)
- Malbec wine250 ml (1 cup)
- High-quality beef stock125 ml (1/2 cup)
- Unsweetened cocoa powder1 teaspoon
- Fresh flat-leaf parsley0.5 cup, finely chopped
- Fresh oregano0.25 cup, finely chopped
- Red wine vinegar2 tablespoons
- Smoked paprika1 teaspoon
- Red pepper flakes0.25 teaspoon (or to taste)
- Flaky sea saltto taste
- Freshly ground black pepperto taste
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Pat the beef tenderloin dry with paper towels. Season generously with flaky sea salt and freshly ground black pepper on all sides. Allow to sit at room temperature for at least 20 minutes.
- 2Step 2
Prepare the Malbec-Cacao Reduction: In a medium saucepan, heat 1 tablespoon of olive oil and 10g (1 tablespoon) of butter over medium heat. Add the minced shallots and 2 minced garlic cloves, sautéing until softened and fragrant, about 3-4 minutes. Pour in the Malbec wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, about 8-10 minutes. Add the beef stock and cocoa powder, whisking until smooth. Continue to simmer until the sauce has thickened to a syrupy consistency, about another 5-7 minutes. Remove from heat, stir in the remaining 20g (1 tablespoon) of butter until melted and emulsified. Season with salt and pepper to taste. Keep warm.
- 3Step 3
Prepare the Smoked Chimichurri Verde: In a small bowl, combine the finely chopped parsley, finely chopped oregano, the remaining 2 minced garlic cloves, red wine vinegar, smoked paprika, and red pepper flakes. Slowly whisk in the remaining 2 tablespoons of olive oil until well combined. Season with salt and freshly ground black pepper to taste. Let sit for at least 10 minutes for flavors to meld.
- 4Step 4
Cook the Beef Tenderloin: Heat a heavy-bottomed cast-iron skillet over high heat until smoking lightly. Add the remaining 2 tablespoons of olive oil. Once shimmering, carefully place the seasoned tenderloin in the hot skillet. Sear undisturbed for 3-4 minutes per side for a beautiful, deep brown crust and medium-rare doneness. For medium, cook an additional minute per side. Use tongs to sear the ends as well.
- 5Step 5
Rest the Beef: Once seared to your desired doneness, remove the tenderloin from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for 5-7 minutes. This allows the juices to redistribute, ensuring a tender and flavorful cut.
- 6Step 6
Slice and Serve: Slice the rested beef tenderloin into thick medallions. Arrange the slices artfully on two warm plates. Spoon a generous amount of the Malbec-Cacao Reduction over and around the beef. Garnish each serving with a dollop of the Smoked Chimichurri Verde. Serve immediately.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.