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Pork Filet Mignon in Orange
Filé mignon suíno feito no suco de laranja e limão cremoso com qualhada seca, cream chesse e catupiry Read more
🇧🇷Brazil
•View in original language
(Português)
270 min(s)
5 servings
Daniel Lara
@larinhas_foodnbeer- Ingredients
- Recipe
- Pork Filet Mignon1 kg
- White Onion1 unit(s)
- Garlic cloves4 unit(s)
- Coarse salt1 tablespoon
- Dried qualhada150 g
- Cream cheese100 g
- Catupiry100 g
- Pepper to taste
- Put the meat to marinate in an oven dish in the juice of 1 lemon and 1 glass of about 200ml of natural orange juice, chopped garlic and onion.
- While still in the marinade, add coarse salt and rest for 1 hour, cover the meat with water if necessary. The form should be slightly larger than the meat
- Bake in about 200g Celcious by 1h30 covered in aluminum and 3rd me open, turning the meat 1 ves
- Remove the meat and let it cool. Keep the broth in shape. Chop the meat like stroganoff and return it right
- Add the cream cheese and the catupiry to the dry curd (I used hard catupiry) and heat over low heat for about 20 minutes or until it turns into a cream.
- Mix the meat well and season to taste with pepper and whatever else you want. In the nutmeg is great rbm
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Pork Filet Mignon in Orange