Lomo a la huancaina (peruvian steaks with cheese & chile

Yield: 6 servings

Measure Ingredient
1 small Package cream cheese (3 oz)
3 eaches Hard-boiled egg yolks
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
2 teaspoons Aji chile; dried, & crushed, or New Mexican
¼ cup Olive oil
¾ cup Heavy cream
1 tablespoon Fresh lemon juice
¼ cup Finely chopped onion
6 eaches Steaks
18 eaches Ripe olives; halved
3 eaches Hard-boiled eggs; quartered
6 tablespoons Italian parsley; minced

Beat the cream cheese until it is smooth. Press the egg yolks through a sieve into the cream cheese, and add the salt, black pepper, dried chile, and beat into the cheese.

Add the olive oil, a few drops at a time, beating the oil in thoroughly. Add the cream, lemon juice, and the onion and mix in.

Pour this mixture into a small saucepan and heat slowly, stirring constantly, and do not allow the mixture to boil. Keep the cheese mixture warm while the steaks are broiling.

Broil the steaks and place them on a heated platter. Top each steak with some of the warm cheese mixture and garnish with the olives, hard boiled eggs, and parsley.

Authors' heat scale: Medium

_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilson, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-17-95

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