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Mignon medallion with baroa puree

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Mignon medallion with baroa puree

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

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
  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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