The Chef & Owner: Walter KoppThe Restaurant: El ChamanThe Dish: Lomo Saltado


5 oz of beef tenderloin, cut into stripssalt, to tastepepper, to taste1 oz. of light soy sauce1 Tbs. of vegetable oil2 oz. of red onion, sliced1/2 tsp. of garlic, minced2 oz. of tomatoes, quartered3 pieces of yellow chili pepper1 dash of red wine vinegar1 dash of red winecornstarch to thicken, optional1 tsp of cilantro, chopped

Method of Preparation:

-First, marinate the beef tenderloin with salt, pepper and soy sauce. Then, cook it in a hot pan with vegetable oil.

-Next, add red onions, minced garlic, tomatoes and yellow chili pepper. Chef Walter says you can also use jalapeno pepper instead of the yellow chili.

-Then, add red wine vinegar, red wine, light soy sauce, salt, pepper, beef stock, cornstarch and cilantro.

To Plate:

At the restaurant, they serve the lomo saltado with white rice and french fries. You can garnish with parsley, chives, a plantain chip, a sweet potato chip and an herb oil.

Serving Suggestion: Merlot



Take a printed copy of the recipe to the restaurant and receive a complimentary glass of wine. (Valid with the purchase of an entree, one month from the air date.)

El Chaman 14241 SW 42nd StreetMiami, FL 33175(305)

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