---
title: "Chilean Roasted Beef Tenderloin — Juicy Homemade Lomo Liso al Horno Recipe"
description: "Chilean roasted beef tenderloin (lomo liso al horno) is a marinated, oven-roasted whole cut served in medallions, ideal for family celebrations and holiday dinners."
url: https://www.chileanfoodrecipes.com/chilean-roasted-beef-tenderloin-lomo-liso-al-horno-recipe/
date: 2026-09-06
modified: 2026-09-06
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-roasted-beef-tenderloin-lomo-liso-recipe.jpg
categories: ["Main Dishes"]
type: post
lang: en
---

# Chilean Roasted Beef Tenderloin — Juicy Homemade Lomo Liso al Horno Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-lomo-liso-al-horno/)

![Chilean Roasted Beef Tenderloin — Juicy Homemade Lomo Liso al Horno Recipe](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-roasted-beef-tenderloin-lomo-liso-recipe.jpg)*Chilean Roasted Beef Tenderloin — Juicy Homemade Lomo Liso al Horno Recipe*

Chilean roasted beef tenderloin, known as lomo liso al horno, is a whole cut seared over high heat and then marinated for hours in white wine, mustard, garlic, and lemon before roasting. It takes about 4 hours of preparation (mostly marinating) plus 30 minutes of cooking, and yields four servings.

This dish is a staple of Sunday lunches, family celebrations, and year-end dinners in Chile. The key is respecting the marinating and resting times so the meat stays tender and never loses its juices; sliced into medallions, it’s traditionally served with mashed potatoes or rustic roasted potatoes.

## How to Make Chilean Roasted Beef Tenderloin?

Preparing lomo liso al horno takes longer than most roasts because of the marinating step, so it’s best to plan the cooking time in advance.

## Nutritional Information

Each serving of roasted beef tenderloin contains approximately 310 kcal, 34 g of protein, 15 g of total fat (5 g of saturated fat), 3 g of carbohydrates, 0 g of sugars, 95 mg of cholesterol, and 180 mg of sodium. (*) Values may vary depending on the ingredients and portion sizes used.

## Homemade Chilean Roasted Beef Tenderloin Recipe

**Preparation:** 4 hours

**Cooking:** 30 minutes

**Servings:** 4 people

### Ingredients

- 1 kg (2.2 lbs) beef tenderloin (lomo liso)
- 100 ml dry white wine
- 2 tablespoons parsley
- 2 crushed garlic cloves
- 1 tablespoon mustard
- 1 lemon
- Sunflower oil
- Coarse salt
- Black pepper

### Instructions

1. In a large bowl, set the meat aside and season with salt and pepper to taste, distributing evenly across the whole surface. In a large skillet, add a splash of oil and heat over high heat, add the meat and sear on all sides evenly until a light crust forms; remove from the heat and set aside.

![Raw whole beef tenderloin, ready to be seared and marinated.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/raw-beef-tenderloin-lomo-liso.jpg)

1. In a large bowl, combine the white wine, mustard, chopped parsley, crushed garlic, lemon juice and zest, a bit of pepper, and mix until you get a smooth blend. Submerge the tenderloin, cover with plastic wrap, and refrigerate for about 4 hours, turning the meat over in the mixture a couple of times.

![Dry white wine, one of the base ingredients of the marinade.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/dry-white-wine-picoroco-ponche.jpg)

1. Transfer the meat to a roasting pan, pour the marinade over it, and roast in a preheated oven at 180°C (356°F) for 30 minutes or until the desired doneness, checking with a cut in the center of the tenderloin. Serve immediately, sliced into medallions, with mashed potatoes or crispy fries.

## Additional Tips

### Dry the Meat Before Searing

For a perfect, even sear in the skillet, make sure to thoroughly pat the meat dry with paper towels before adding the salt and pepper.

### Let It Rest Before Slicing

Once roasting is done, transfer the tenderloin to a cutting board and cover it loosely with aluminum foil for ten minutes before making the first cut, allowing the juices to redistribute from the center outward.

### Use a Meat Thermometer

For a precise doneness without cutting into the meat, use a meat thermometer: 57°C (135°F) for rare/juicy, 63°C (145°F) for medium, and 66°C (150°F) for three-quarters.

![Roasted beef tenderloin, sliced into juicy medallions.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/roasted-beef-tenderloin-sliced.jpg)

| Original Ingredient | Substitute | Notes |
| --- | --- | --- |
| Beef tenderloin (lomo liso) | Sirloin or top round roast | Adjust roasting time since these cuts are less tender |
| Dry white wine | Chicken or beef broth with a splash of vinegar | For an alcohol-free version |
| Mustard | Dijon mustard | Slightly sharper flavor, use the same quantity |
| Cornstarch (for the sauce) | All-purpose flour | Use double the amount and cook a bit longer to remove the raw flour taste |

## Frequently Asked Questions (FAQs)

### 1. How do I guarantee the perfect doneness without cutting into the tenderloin?

The most precise way is using a meat thermometer. For a whole beef tenderloin, the internal doneness points are: rare/juicy 57°C (135°F), medium 63°C (145°F), and three-quarters (¾) 66°C (150°F).

### 2. Is it necessary to sear the meat before roasting it?

Yes, it’s essential (step 1). Searing over high heat forms a caramelized crust on the surface of the meat, adding a layer of intense flavor.

### 3. How long should I let the tenderloin rest after the oven?

It’s crucial to let the whole tenderloin rest for at least 10 to 15 minutes after removing it from the oven (step 3). Cover it loosely with aluminum foil. If you slice it right away, all the juices will run out and the meat will end up dry.

### 4. What do I do with the marinade and cooking liquid?

The leftover liquid makes an excellent sauce base. To thicken it, strain it and transfer it to a pot. Then dissolve a teaspoon of cornstarch in a little cold water and add it to the hot sauce, stirring over low heat until it boils and thickens.

### 5. Which cut of beef is lomo liso?

Lomo liso is a long, rectangular cut taken from the beef’s dorsal region, a tender cut without much fat and excellent flavor.

## What Is Lomo Liso al Horno?

Lomo liso al horno is a whole beef tenderloin, seared to build flavor and then oven-roasted after a long marinade of white wine, mustard, garlic, and lemon, sliced into medallions and served as a centerpiece dish for special occasions.

## History of Lomo Liso al Horno in Chile

In rural Chile during the 19th and early 20th centuries, whole cuts of beef were reserved for feast days or important guests, typically cooked in clay ovens fueled with espino firewood. This ancestral technique aimed to concentrate heat evenly to tenderize the tougher, more fibrous cattle of the era compared to today’s breeds.

## Did You Know?

The goal of cooking meat to the right doneness is to preserve the natural juices that enhance its flavor and keep a tender, pleasant texture, reaching a safe internal temperature without losing its nutritional qualities.

## Recommended

- [Chilean grilled huachalomo steak](https://www.chileanfoodrecipes.com/chilean-grilled-huachalomo-beef-recipe/)
- [Chilean roasted lamb shank](https://www.chileanfoodrecipes.com/chilean-roasted-lamb-shank-garron-de-cordero-recipe/)
- [Chilean bone marrow butter](https://www.chileanfoodrecipes.com/chilean-bone-marrow-butter-recipe/)
- [Chilean lamb chops with corn pastelera](https://www.chileanfoodrecipes.com/chilean-lamb-chops-with-corn-pastelera-recipe/)