Entree: Argentina – Buenos Aires – Lomo a la Pimienta (Pan-seared beef tenderloin steaks finished in a creamy cracked-peppercorn sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

- 4 beef tenderloin steaks, approx. 6 oz (170 g) each
- 2 tbsp (30 g) coarsely cracked black peppercorns
- 1 tbsp (15 g) kosher salt
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 small shallot, finely minced (about 2 tbsp / 20 g)
- 1/3 cup (80 ml) brandy or cognac
- 1/2 cup (120 ml) beef stock
- 1 cup (240 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 g) chopped fresh parsley, for garnish
- Lemon wedges for serving (optional)

Instructions

1. Pat steaks dry and press the cracked black peppercorns into both sides; season lightly with kosher salt.
2. Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add steaks and sear 2–3 minutes per side for medium-rare (adjust time for desired doneness). Transfer steaks to a warm plate to rest and tent with foil.
3. Reduce heat to medium and add butter to the pan. When melted, add minced shallot and sauté until softened, about 1 minute.
4. Carefully add brandy to the pan to deglaze; if comfortable, tilt the pan slightly to flambé and burn off alcohol, or simmer until reduced by half, about 1–2 minutes.
5. Stir in beef stock, scraping up any browned bits, then add cracked peppercorns and heavy cream. Simmer gently until sauce thickens slightly, about 3–4 minutes.
6. Whisk in Dijon mustard, taste, and adjust seasoning with salt if needed. Return steaks to the pan and spoon sauce over them to warm through for 1 minute.
7. Plate steaks, spoon remaining peppercorn cream over top, garnish with chopped parsley, and serve immediately with lemon wedges if desired.