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Lomo de Res con Salsa de Vino Tinto
Guardar
Imprimir
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Prep20min
Total1hr35min
Ingredientes8
Porciones8
Guardar
Pinterest
Facebook
Enviar
Imprimir
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Ready to make?
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Guardar
Comparte
Mantener la pantalla
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Ingredientes
Beef
1
pieza de lomo de res (3 lb)
1/2
cucharadita de sal
1/2
cucharadita de pimienta negra recién quebrada
Sauce
6
cucharadas de mantequilla o margarina
1/2
taza de chalotes finamente picados (3 medianos)
1
taza de vino tinto seco o vino de Marsala para cocinar
1
taza de consomé de res
1/2
cucharadita de pimienta
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Instrucciones
1
Precalienta el horno a 400°F. Si es necesario, elimina la grasa de la carne. Dobla el extremo chico del lomo de modo que unas 6 pulgadas queden remetidas debajo de la pieza. Con un cordel, ata al grueso de la carne la porción remetida, a intervalos de 1 y media pulgadas. Coloca en una bandeja poco profunda para asar. Espolvorea con sal y pimienta negra quebrada. Inserta un termómetro de carne de modo que la punta quede en el centro de la parte más gruesa de la carne.
2
Para un término antes del punto (menos que término medio), asa sin cubrir de 30 a 40 minutos o hasta que el termómetro indique 135°F. Cubre parcialmente con papel de aluminio; deja reposar de 15 a 20 minutos hasta que el termómetro indique 145°F. (La temperatura aumentará unos 10°F y el lomo se podrá trinchar con más facilidad.) Para término medio, asa sin cubrir de 40 a 50 minutos o hasta que el termómetro señale 150°F. Cubre parcialmente con papel de aluminio; deja reposar de 15 a 20 minutos hasta que el termómetro llegue a 160°F.
3
Mientras tanto, derrite 2 cucharadas de la mantequilla en una sartén de 8 pulgadas a fuego medio alto. Agrega los chalotes; cuece por cerca de 1 minuto, revolviendo con frecuencia. Añade el vino y cuece por 4 minutos hasta que se empiece a reducir. Incorpora el consomé y llévalo a ebullición. Reduce el calor a medio bajo y cuece por unos 10 minutos más, revolviendo de vez en cuando, hasta que se reduzca a 1 taza. Con un batidor de globo, bate en la salsa las 4 cucharadas restantes de mantequilla, agregándolas de una en una. Añade media cucharadita de pimienta y bate un poco más.
4
Quita el cordel del lomo antes de trincharlo. Sirve la salsa con el lomo.
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Consejos de expertos
consejo 1
Agregando 1 cuarto de taza de oporto rubí a la salsa obtendrás un sabor más intenso a vino.
consejo 2
Atar el extremo pequeño del lomo debajo de éste ayuda a que la carne se cueza uniformemente.
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