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Mignon medallion with roasted peach palm and sautéed tomatoes
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
2 servings
Carla e
@cozinhadaduplinha- Ingredients
- Recipe
- cherry tomato200 g
- Garlic Cloves2 unit(s)
- Filet mignon medallion4 unit(s)
- Salt, pepper and fresh herbs to taste
- Olive oil3 tablespoon
- Pupunha heart of palm rolls4 unit(s)
- Bake the heart of palm cutlets, seasoned with salt and oil, wrapped in aluminum foil for 30 minutes at 180 degrees.
- Finish them in a frying pan with oil until they have a crust.
- In another skillet, sauté the tomatoes with 1 tsp of olive oil, minced garlic, fresh herbs, salt and pepper.
- Season the medallions with salt and pepper to taste.
- Place the medallions, one next to the other, and let them brown for 3 minutes on each side – the meat will be golden on the outside and rare in the center.
- We also prepare a sauce by deglazing the bottom of the mignon skillet with white wine and butter.
- Enjoy your food!!!!
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