Lomo a La Huancaina (Steak With Cream Cheese Sauce)

Submitted by Chocolatl

"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."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 6

ingredients

• 4 ounces cream cheese
• 4 egg yolks, hard-boiled
• 2 fresh chili peppers, finely minced
• 1 teaspoon salt (or to taste)
• 1⁄2 cup olive oil
• 3⁄4 cup heavy cream
• 1⁄8 teaspoon lemon juice
• 2 onions, finely chopped
• 6 steaks, 4-6 ounces each
• 12 ripe olives (for garnish) (optional)
• 3 hard-boiled eggs, quartered (for garnish) (optional)

directions

1. Place cream cheese in a bowl and beat until smooth.
2. Add egg yolks, chili peppers, and salt.
3. Beat well with a wooden spoon.
4. Add olive oil slowly, drop by drop, beating constantly.
5. Add cream, lemon juice and onions, and mix well.
6. Place mixture in a small saucepan and heat gently over low heat.
7. Meanwhile, broil or grill the steaks to the desired degree of doneness.
8. Serve sauce over steaks, garnished with olives and egg quarters.