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Lomo a la pimenta – Argentinean meat

Lomo a la pimenta – Argentinean meat

Lomo a la pimenta – Argentinean meat

Recipe by CookingIsLifestyleCourse: Main Food Recipes, Meat Recipes


Prep time


Cooking time






  • Veal fillet 600 g

  • Crushed black pepper 2 teaspoons

  • Fresh champignons 400 g

  • Onions 1 piece

  • Cream 200 ml

  • Oregano ½ teaspoon

  • Butter 50 g


  • Wash the meat, dry it and cut it with fibers about 4 cm thick. Wrap with string so that the meat does not lose its shape. Season with salt and pepper. Stir well and let marinate for 1 hour.
  • “Seal” pieces of meat in a pan with preheated butter. Fry over high heat until a nice crust forms on all sides. Use a pair of tongs or a spatula to turn the meat over, never use a fork, otherwise all the juice will run out. Remove the meat while cooking the sauce in another bowl. Cook the sauce in the same pan.
  • Wash and chop the mushrooms for the sauce. Fry black pepper in a pan. Add mushrooms and fry for 2 minutes. Dice the onions and add to the mushrooms. Cover, simmer on low heat for about 7 minutes.
  • Add the cream to the mushrooms and mix well until everything is smooth. Bring the sauce to a boil, salt. Let it cook for about 2-3 minutes, stirring constantly.
  • Put the meat in the prepared sauce, add oregano and stir. Cover with a lid. Steam for 15 minutes. Switch off the heating and let the bowl cool slightly with the lid closed.
  • Serve with a warm and plenty of sauce, garnished with vegetable puree or gratin.