Lomo Argentino – whole piece

Lomo Argentino – whole piece

€107,10
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Lomo Argentino – whole piece
  • Lomo Argentino – whole piece
Lomo Argentino – whole piece

Lomo Argentino – whole piece

Beef tenderloin
€107,10 €76,50/kg
Taxes included. Shipping calculated at checkout.

Approx. weight 1,4 kg

Format

3 medallions€47,69 Whole piece€107,10
  • Refrigerated delivery24 business hours across the Iberian Peninsula · 48/72 h to the Balearics and France
  • Vacuum-packedMost cuts keep 3-4 weeks in the fridge
  • From Argentina

The lomo argentino is the most tender cut of Argentine beef: lean, soft and delicate in flavour, the favourite for a special occasion. Available whole or portioned into 3 medallions.

How to cook it: being very lean, it needs high heat and little time. Sear the medallions over high heat on both sides and finish them juicy or medium; never overcook it or it will dry out. It's spectacular on the grill, the pan, or roasted after a good sear.

Perfect for: a special dinner, a deluxe Argentine asado, or a roast tenderloin to celebrate.

Also known as: beef tenderloin.

How to cook this cut

Grilled tenderloin: the tenderest cut, without drying it out ParrillaHornoSartén⏱ Hasta 30 min ▾

Tenderloin is the most tender cut on the animal, but also the leanest — and that's where the difficulty lies. With no fat to protect it, every extra minute shows. Here the clock matters more than with any other cut.

Whole or as medallions

Whole looks more impressive at the table and stays juicier inside; as medallions it's easier to hit each guest's preferred doneness. If you cook it whole, tie it with kitchen string so it's the same thickness from end to end.

The timings

  • Medallions 3 to 4 cm thick: high heat, 3 to 4 minutes a side. No more.
  • Whole piece: sear over high heat for 2 minutes on each face (all of them), then move it to a cooler part of the grill for 15 to 20 minutes, turning occasionally.
  • Resting is compulsory: 5 minutes for medallions, 10 for a whole piece.

Never well done

A well-done tenderloin is money thrown away: it dries out and loses everything that makes it special. The ideal is pink in the middle. If someone at the table wants it more cooked, you're better off offering them a different cut — honestly.

Coarse salt and, at most, a drizzle of olive oil. This cut needs no sauce on top; add one and you stop tasting the tenderloin.

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