Lomo Maison au Paprika et Herbes de Provence
A flavorful and indulgent recipe showcasing tender filet mignon seasoned with paprika and herbs de Provence, perfect for special occasions.
- Prep Time: 15 minutes
- Cook Time: 20160 minutes
- Total Time: 20160 minutes
- Yield: 8-10 servings
- Category: Appetizer
- Method: Drying
- Cuisine: Spanish
- Diet: Paleo
Ingredients
- 1 bon filet mignon
- Paprika: Adds color and smokiness
- Garlic powder: Infuses a subtle aromatic flavor
- Salt: Essential for seasoning and preservation
Instructions
- Prepare the Spice Blend: In a small bowl, mix equal parts paprika, garlic powder, and salt together to create a flavorful rub for the meat.
- Season the Meat: Rub the spice mixture thoroughly over the entire filet mignon, ensuring that it’s well-coated for maximum flavor.
- Marinate: Wrap the seasoned filet mignon tightly in a clean kitchen cloth. Refrigerate for 3–5 days to let the spices penetrate the meat.
- Dry the Meat: After marinating, find a cool, dry place to hang the filet mignon. Use kitchen twine or butchers’ string to suspend it for 2–4 weeks, or until completely firm.
- Slice and Serve: Once the lomo has dried to your preference, use a sharp knife to slice it into thin pieces. Serve it straight away, or store it for later enjoyment.
Notes
Choose fresh, high-quality meat for the best results. Ensure proper airflow during the drying process to prevent spoilage.