The islandchief

Lomo saltado (Peruvian stir-fried beef)

PUBLISHED October 10, 2021

Hernan

Sous-Chef

LUX* North Malé Atoll

Hernan Garcia is a chef with a passion for research, he likes to cook with common ingredients and present them in many ways. He studied gastronomy and restaurant management in Colombia and Canada. Worked in El Cielo Restaurant one of the best restaurants in Colombia and Latin America and he has more than 9 years of experience in restaurants.

Bringing a taste of my home to the Maldives to share and inspire about South American cuisine was my inspiration behind this dish

Ingredients

Ingredients:

110g Wagyu beef tenderloin

20ml olive oil

To taste sea salt flakes

To taste black pepper

Lomo saltado sauce:

25ml red wine vinegar

50ml light soy sauce

10g oyster sauce

10g red onion – finely diced

2g garlic – finely chopped

50ml mushroom stock

50ml beef stock

50g unsalted butter - cold

5g parsley – finely chopped

To taste sea salt flakes

To taste white pepper

Potato sponge:

50g mashed potato

1g activated charcoal powder

1 each egg

2g table salt

Potato foam:

50g mashed potato

50g cooking cream

To taste sea salt

To taste white pepper

Confit onions and tomatoes:

20g pearl onions

20g cherry tomatoes – flamed

100ml smoked olive oil

10g garlic – lightly crushed

6 sprig thyme

To taste sea salt

To taste white pepper

Rice cracker:

20g cooked basmati rice

10ml water

2g corn starch

To taste salt

Preparation / Method

Method:

To cook the beef: Season the wagyu beef tenderloin with sea salt and black pepper. In a skillet over medium high heat add some olive oil and allow it to come to almost smoking point. Add in the beef and sear on all sides for 2 minutes. Remove the beef and allow it to rest. Keep the pan with all its juices for the sauce.
To make Lomo saltado sauce: place the pan that the beef was cooked in back on the medium-low heat. Add the red onion, garlic and sauté until soft and slightly golden brown. Add in the red wine vinegar and cook for 2 minutes. Add in the mushroom stock, beef stock, soy sauce and oyster sauce and allow to cook until reduced by ¼, this will take approx. 5 minutes. Remove the pan from the heat and whisk in the cold butter, piece by piece, until well combined. Add in the parsley and adjust seasoning with salt and pepper as required. Keep aside until ready to plate.
To make potato sponge: In a heavy based pan over medium heat, add the mash potato, activated charcoal powder, egg and salt. Heat until warm. Transfer the mixture to a blender and blend until smooth. Using a charged siphon add the mixture. In a paper cup fill half the cup with the mixture from the siphon, this will allow for a very aerated sponge. Cook in the microwave for 60 seconds and allow to cool.
To make potato foam: In a heavy based pan over medium heat, add the mash potato and cooking cream, season to taste. Allow the mixture to completely warm before transferring to a blender. Blend well until a smooth paste is achieved. Using a charged siphon add the mixture and keep warm in a water bath until ready to use.
To make confit onions and tomatoes: using a gastro or oven proof bowl add the onions, tomatoes, garlic, thyme, salt and pepper. Cover completely with the smoked oil. Place into the oven at 90 degrees Celsius and cook for 30 minutes. Remove form oven and allow to cook to room temperature for plating.
To make rice cracker: hand blend the cooked rice, water, corn starch and salt together until a dough like consistency is formed. Using a spatula spread the dough thinly onto a silpat mat and dehydrate until dry. You can also leave in a warm place to dry out. Once dry break into pieces and deep fry in clean vegetable oil until puffy and crispy.
To present and plate the dish: Slice the beef and plate the dish using all components in an aesthetically pleasing manner. Garnish using micro cress and coriander leaves.