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Filet Mignon Medallion with Cassava Puree
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
2 servings
Ana Lima
@toquenoape- Ingredients
- Recipe
- Filet Mignon240 g
- Black pepper, chimichurri and salt to taste
- For the puree: Mandioquinha500 g
- Butter1 tablespoon
- Whole milk100 ml
- Salt to taste
- I started by seasoning the filet mignon medallions with black pepper, salt and chimichurri to taste. Then, sear in a very hot non-stick skillet with a generous drizzle of extra olive oil on both sides and set aside.
- I cooked 500g of manioc in steam, after the total cooking, I added 1 tablespoon of butter, 100 ml of whole milk and salt to taste. With the help of the mixer I processed and made the puree, if you don't have the mixer you can be mashing the manioc with a fork and add the other ingredients (to get creaminess, make the manioc very hot ok 😉)
- I added the medallions over the mandioquinha puree and served immediately.
- Enjoy your food!
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