How to Cook Beef Tenderloin (Lomo)

Last Updated: October 23, 2020

Lomo is a beef tenderloin cut popular in South America. Unlike in the US, this version of the cut is extended and flattened. Here is how to cook this tender steak.

Ingredients

Grilled/broiled:

Steaks (as many as needed)
Butter for melting (melt before starting the recipe)
Fresh breadcrumbs for coating
Salt and pepper for seasoning

Sauteed:

Steaks
Clarified butter
Salt and pepper for seasoning

Butter, herb and mushroom:

2 filets 6-oz 1" thick
2 crushed cloves garlic
Fresh rosemary (if using dried, use less)
4 tablespoons butter
2 tablespoons groundnut oil (peanut oil)
Salt and pepper
1 small yellow onion, halved and sliced (Vidalia is one type of suitable onion)
Mushrooms

Method 1

Method 1 of 3:
Sauteed

This method is very basic.

1
Flatten the beef slightly.
2
Season with salt and pepper.

Advertisement
3
Sauté quickly in the clarified butter.
4
Serve.

Advertisement

Method 2

Method 2 of 3:
Grilled/broiled filet mignon

This method is a step above basic, using breadcrumbs.

1
Slightly flatten each steak being used.
2
Season with salt and pepper to taste.
3
Dip each seasoned steak in the melted butter.
4
Coat with the fresh breadcrumbs.
5
Gently moisten some more with the melted butter over the breadcrumbs.
6
Cook under a low grill (broiler). Cook as long as preferred (medium or medium well).
7
Serve. These are best served with flavored butter or a tarragon infused sauce.

Advertisement

Method 3

Method 3 of 3:
Butter, herb and mushroom

This method is still simple but the flavors are far more complex and this makes a great special meal.

1
Lay out the filets to bring them to room temperature. This will take approximately 20-30 minutes.
2
Heat the pan to the point where it is nearly smoking on medium-high heat.
3
Place 2 tablespoons each of butter, onions and mushrooms in the pan and gently sauté for 4-5 minutes. Stir often.
4
Remove the onions and mushrooms from the pan and place them in the bowl.
5
Wipe the pan with a paper towel and place the meat back on the heat.
6
When the pan reaches temperature, grind fresh pepper and salt over all sides of the filets. There is no need to rub the seasoning into the beef.
7
Melt the butter in the pan. Quickly spread it around and place the filets into the pan, pressing lightly into the butter.
8
Shake the pan to "slide" the filets so that they do not stick to bottom of pan.
9
Add the onions and mushrooms back into the pan, stirring occasionally.
10
Let this rest on the pan for 3 minutes for medium to medium-well done.
11
Turn the filets over and add garlic and rosemary.
12
Spoon the butter over the filets during the last minute of cooking.
13
Lay the filets to rest for 5-10 minutes.
14
If the filets are thick, cut them in half just before serving.

Advertisement

Warnings

The iron skillet will be really hot. Watch out!

Thanks!
Helpful 0 Not Helpful 1
If you cut into the steak and find it too rare, return it to the hot skillet and cook for 1 minute longer on each side.

Thanks!
Helpful 0 Not Helpful 1
Generally you do not want to cook Filets more than medium to medium-well.

Thanks!
Helpful 0 Not Helpful 0
Time your cooking or you will overcook the filet.

Thanks!
Helpful 0 Not Helpful 0