My purchases of Lomo Fino (beef tenderloin) since moving to San Clemente have been of sporadic quality. It has not been the Lomo Fino that we have come to love…it has been chewy, chewy, chewy. Sort of like a zapatilla (sneaker) instead of a tender piece of steak. I honestly must tell you that I have actually cut a Lomo Fino up into chucks and stewed it for hours and still did not have what I wanted. To use it as a fine piece of tenderloin has not been an option. I spoke with my traveling butcher on Thursday when he stopped by with only Chancho and requested five pounds of carne de res – lomo fino – but I wanted small filets not something from the oldest cow in the bunch. Early Saturday morning, I mean 6:30am early he was outside my gate with these steaks.
Well they sure looked beautiful but the true test is can I serve them as a suave steak? Both Joe and I have researched at home methods of tenderizing meat after our friend Scott from Las Tunas, down the coast told us about how he puts his beef in a large pot on a wire rack and leaves it in the refrigerator for several days to tenderizer. We wrapped our steaks in clean dish towels according to the American Test Kitchen you tube video and placed them on a wire rack at the lowest point in our refrigerator, they will stay there for four days. I have used this process with my last purchase of the larger tenderloins and was disappointed as it did not seem to tenderizer them one little bit.
I will let you know how it turns out, if not I will need to find a butcher in Portoviejo who has aged beef.