Peruvian Tenderloin Beef Fillets With Corn Sauce (Lomo A La Huancaina)
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Ingredients
Huacaina Sauce
| 1/2 lb. | feta cheese, very finely crumbled | | 1/2 lb. | Parmesan cheese, grated | | 2 tbsp. | chopped fresh green chili peppers | | 4 | egg yolks | | 3 tbsp. | fresh lemon juice | | 1-1/4 lb. | whole kernel corn | | 3/4 cup | olive oil | | 1 tbsp. | olive oil | | 1 cup | minced onions | | 1/8 tsp. | turmeric | | 1 cup | heavy cream | | Salt and pepper, to taste |
Presentation
| 4 tbsp. | Clarified Butter | | 6 | beef tenderloin fillets, each about 6 to 8 ounces | | 6 | hard-cooked eggs, peeled and halved | | Black olives | | slice | of red bell pepper |
Garnish
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Instructions
HUANCAINA SAUCE: In a medium-sized bowl, combine the cheeses, chili peppers, egg yolks, and lemon juice.
Grind the corn in a blender or food processor. Blend ground corn into cheese mixture. Very slowly drizzle in the 3/4 cup olive oil, stirring constantly to keep sauce combined.
Pour 1 tablespoon olive oil into a large skillet and saute onions until translucent. Stir in turmeric, corn mixture and cream. Season with salt and pepper to taste. Serve warm.
Huancaina Sauce keeps several days refrigerated. It is excellent on other meats, and on poultry and vegetables as well.
PRESENTATION:
In a large heavy skillet melt butter over high heat. Sear fillets 1 minute on each side. Lower the heat slightly. Continue frying, turning fillets once or twice, until meat is done to your satisfaction.
Place each steak on a warm plate, surround with eggs and olives, coat with Huancaina Sauce, and top with bell pepper slices and olives. Garnish with parsley. Serves 6.
CLARIFIED BUTTER:
Makes 1 cup.
Clarified butter is a real boon when you are frying or sauteeing. The milk solids in unclarified butter, which are removed when butter is clarified, are responsible for the burned, bitter particles that ruin the flavor of very hot butter.
Melt 1/2 pound of butter in a small heavy saucepan over low heat. Do not stir it or disturb it in any way. When butter has melted, gently take the pan off the heat. Skim off any surface foam. Let butter sit for 1 to 2 minutes to allow milk solids to settle. Pour off the clear yellow butter. Discard the sediment.
Clarified butter may be used immediately or cooled, covered, and refrigerated for later use.
Author's Comments
LOMO A LA HUANCAINA..Most Peruvian cooks guard their Huancaina recipes like Texans guard their chili recipes.
Huancaina Sauce keeps several days refrigerated. It is excellent on other meats, and on poultry and vegetables as well.