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2013 and earlier

Beef Tenderloin 'a lo Pobre'


By Jim Ashworth
Travel Consultants

This traditional Chilean dish translates as 'poor man's beef', though there's nothing humble about it. It is thought that the misnomer could possibly stem from the French bouef au poivre - peppered beef.

  • Prep: 10 minutes
  • Cook: 25
  • Total time: 35 minutes
  • Recipe serves: 4


  • 4 thick beef tenderloin medallions
  • 4 eggs
  • 4 shallots, finely chopped
  • 1 potato, chopped into small chunks
  • 1 garlic clove, finely chopped
  • 1 tbsp flour
  • 150 ml red wine
  • Beef stock
  • Knob of butter
  • Vegetable oil
  • Sea salt
  • Pepper, thyme, rosemary and a bay leaf to season
  • Mixed leaf salad


  1. Melt the butter over a medium heat and fry the potato, shallot and garlic until becoming soft. Add flour, wine, stock and herbs for seasoning and simmer for a further 20 minutes until reduced.
  2. Rub sea salt all over the beef to prepare. Heat the oil in a skillet over a strong heat and allow to reach a sizzling temperature before cooking the meat to your liking. Meanwhile, fry four eggs, sunny side up.
  3. Divide the sauce between each plate and top with one of the medallions and finally a fried egg. Serve with a side salad.

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