MEDALLION OF FILET AL POIVRE AND CRISPY FAROFA

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MEDALLION OF FILET AL POIVRE AND CRISPY FAROFA

Name: MEDALLION OF FILET AL POIVRE AND CRISPY FAROFA
Prep time: 1 h
Total time: 1 h
Yield: 01 Porções
Ingredients: 200 g Filet Mignon; 2 teaspoon Broken black pepper; 25 g Cognac; 50 g Panko flour; 30 g Onion, diced; 200 g Butter; 150 g Fresh cream; to taste Thyme; to taste Salt and pepper

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

01 servings

ELIANE CORRÊA

@elianecorrea67

Ingredients
Recipe

Filet Mignon200 g
Broken black pepper2 teaspoon
Cognac25 g
Panko flour50 g
Onion, diced30 g
Butter200 g
Fresh cream150 g
Thyme to taste
Salt and pepper to taste

Farofa: put butter and panko flour in the skillet. Fry over low heat for 15 min. The part to sauté onion in butter and when it is well sautéed add it to the farofa and fry for 5 min.
Season meat with olive oil, salt and pass the broken black pepper.
Put some butter in the pan with a little oil and grill the meat, add brandy and leave it glamorous. Add thyme and keep basting butter until it reaches 56 degrees or rare.
Remove the medallion and let it rest for 5 min. Drain all the fat and heat with the cream until it thickens.
Place the medallion and the sauce on the plate and the crispy farofa on the side.

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MEDALLION OF FILET AL POIVRE AND CRISPY FAROFA

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