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🍛Lunch

Mignon medallion with baroa puree

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By

@flavinha_guimaraes

View in original language

(Português)

1 hour(s)

2 servings

Ingredients

• Filet mignon cut into medallions | 4 unit(s)
• Salt and pepper |  to taste
• Mix for chimichurri | 4 tablespoon
• Butter | 4 tablespoon
• Baroa Potato | 500 g
• Sour cream | 1 unit(s)
• Parmesan | 50 g

Recipe

1. Season the meat with salt and pepper and sear it on both sides in a hot skillet. Reserve
2. Mix the chimichurri with 2 tbsp of butter and spread over the medallions.
3. Cook the potatoes in a pan with water and salt until they soften.
4. Pass the potatoes while still hot through the ricer, add 2 tbsp of butter and mix well. Add half of the box of sour cream and mix well.
5. Place the medallions in the oven preheated to 200° for 10 min.
6. Finish the puree with the grated cheese.
7. Serve the puree with the meat and drizzle with a drizzle of olive oil.

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