Lomo a la Olla con Puré de Papas
A comforting and traditional Chilean dish featuring slow-cooked beef tenderloin (lomo) in a rich broth, served with creamy mashed potatoes. It's a hearty meal often prepared for family gatherings.
🧂 Ingredients
- 1.5 kg Beef tenderloin (lomo)
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and roughly chopped)
- 2 Celery stalks(roughly chopped)
- 4 Garlic cloves(minced)
- 1 liter Beef broth
- 250 ml Red wine
- 2 Bay leaves
- 3 Thyme sprigs
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil
- 1 kg Potatoes(peeled and quartered)
- 100 g Butter
- 150 ml Milk(warm)
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F).
💡 Tip: Ensures even cooking for the tenderloin. - 2
Season the beef tenderloin generously with salt and pepper. Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned.
⏱️ 10 minutes - 3
Remove the beef from the pot and set aside. Add the chopped onions, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
⏱️ 7 minutes - 4
Add the minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 5
Pour in the red wine and scrape the bottom of the pot to deglaze, loosening any browned bits. Let the wine simmer and reduce slightly.
⏱️ 3 minutes - 6
Return the beef tenderloin to the pot. Add the beef broth, bay leaves, and thyme sprigs. The liquid should come about halfway up the sides of the beef.
💡 Tip: If needed, add more broth or water. - 7
Cover the pot tightly and transfer it to the preheated oven. Cook for approximately 3 hours, or until the beef is very tender and easily shredded.
⏱️ 3 hours💡 Tip: Check tenderness with a fork. - 8
While the beef is cooking, prepare the mashed potatoes. Boil the quartered potatoes in salted water until fork-tender, about 15-20 minutes.
⏱️ 20 minutes - 9
Drain the potatoes and return them to the pot. Mash them thoroughly. Add the warm milk and butter, and continue mashing until smooth and creamy. Season with salt and pepper to taste.
💡 Tip: Warm milk helps create a smoother mash. - 10
Once the beef is cooked, carefully remove it from the pot and let it rest for 10-15 minutes before slicing or shredding.
⏱️ 15 minutes - 11
Strain the cooking liquid, discarding the solids. You can reduce the sauce further by simmering it on the stovetop if desired. Season the sauce to taste.
💡 Tip: A touch of cornstarch slurry can thicken the sauce if needed. - 12
Serve the sliced or shredded beef tenderloin with a generous portion of mashed potatoes, drizzled with the rich cooking sauce.
💡 Pro Tips
- ✓Use a good quality beef tenderloin for the best results.
- ✓Don't rush the searing process; a good sear adds depth of flavor.
- ✓Adjust cooking time based on the thickness of the beef.
- ✓For a richer sauce, you can add a splash of heavy cream at the end.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add root vegetables like parsnips or turnips to the pot along with the carrots and celery.
- Incorporate a tablespoon of tomato paste with the garlic for added depth.
- Serve with a side of steamed green beans or a simple salad.