Dinner · 45 min · argentinian

Lomo al Malbec

An Argentinian dinner built around beef tenderloin and malbec wine — on the table in 45 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Beef tenderloin
• 1 cup Malbec wine
• 1 cup Beef broth
• 3 tbsp Butter
• 1 Shallot
• 2 sprigs Rosemary

Steps

1. Sear the whole tenderloin on all sides in a hot oven-proof pan until deeply browned, then roast at 425°F to 130°F internal.
2. Rest the meat and build the sauce in the same pan: soften the shallot, deglaze with malbec, and reduce by half.
3. Add the broth and rosemary, reduce to a syrupy glaze, and mount with cold butter off the heat.
4. Slice the lomo thick, nap with the malbec sauce, and pour the same wine at the table — Mendoza would insist.
5. Let the sauce rest 5 minutes off the heat; it thickens slightly and clings to the meat better.

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