Lomo Argentino – 3 medallions Beef tenderloin

Name: Lomo Argentino – 3 medallions
Brand: Talho Argentino
SKU: 100021
Price: 33.00 EUR
Availability: InStock

€33,00 €55,00/kg

Taxes included. Shipping calculated at checkout.

Approx. weight 600 g

Format

3 medallions€33,00 Whole piece€74,20

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

Three Argentine lomo medallions, about 600 g in total, already portioned and vacuum-packed. The most tender cut of Argentine beef, ready for the pan: no waste and no trimming needed.

How to cook it: thick medallions need a very hot pan or griddle with a drizzle of oil: 3 minutes per side to sear, then a few more minutes over low heat or in the oven until done. Best medium-rare; overcooked, it dries out.

Ideal for: a special dinner for two or three, with peppercorn or mushroom sauce, or simply salt and chimichurri.

Equivalent: beef tenderloin / fillet.

How to cook this cut

Grilled tenderloin: the tenderest cut, without drying it out GrillOvenPan⏱ Up to 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.