Mignon medallion with baroa puree

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Mignon medallion with baroa puree

Name: Mignon medallion with baroa puree
Prep time: 1 h
Total time: 1 h
Yield: 2 Porções
Ingredients: 4 unit(s) Filet mignon cut into medallions; to taste Salt and pepper; 4 tablespoon Mix for chimichurri; 4 tablespoon Butter; 500 g Baroa Potato; 1 unit(s) Sour cream; 50 g Parmesan

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

2 servings

Flavia Guimarães

@flavinha_guimaraes

Ingredients
Recipe

Filet mignon cut into medallions4 unit(s)
Salt and pepper to taste
Mix for chimichurri4 tablespoon
Butter4 tablespoon
Baroa Potato500 g
Sour cream1 unit(s)
Parmesan50 g

Season the meat with salt and pepper and sear it on both sides in a hot skillet. Reserve
Mix the chimichurri with 2 tbsp of butter and spread over the medallions.
Cook the potatoes in a pan with water and salt until they soften.
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.
Place the medallions in the oven preheated to 200° for 10 min.
Finish the puree with the grated cheese.
Serve the puree with the meat and drizzle with a drizzle of olive oil.

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Mignon medallion with baroa puree

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