Lomo a La Huancaina (Steak With Cream Cheese Sauce)
In Peru, Huancaina sauce (sauce from Huancayo) is most often served over cold or room-temperature potatoes. However it is sometimes used in other ways; this is one of them. You can substitute 1/2 teaspoon dried ground chilies for the fresh. Adapted from Pan American's Complete Round the World Cookbook.
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INGREDIENTS
Nutrition- 4ounces cream cheese
- 4egg yolks, hard-boiled
- 2
- 1
- 1⁄2cup olive oil
- 3⁄4cup heavy cream
- 1⁄8teaspoon lemon juice
- 2
- 6steaks, 4-6 ounces each
- 12
- 3
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DIRECTIONS
- Place cream cheese in a bowl and beat until smooth.
- Add egg yolks, chili peppers, and salt.
- Beat well with a wooden spoon.
- Add olive oil slowly, drop by drop, beating constantly.
- Add cream, lemon juice and onions, and mix well.
- Place mixture in a small saucepan and heat gently over low heat.
- Meanwhile, broil or grill the steaks to the desired degree of doneness.
- Serve sauce over steaks, garnished with olives and egg quarters.
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