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class="styles_recipeTranslationLocale__7UDt3">(<!-- -->Português<!-- -->)</p></div><div class="styles_recipeInfo__EkWjK"><div class="styles_recipeInfoData__cwf_4"><div class="styles_recipeInfoItem___enh6"><img src="/assets/recipe/preparation_time.svg" alt="Tempo de preparo"/><p>15<!-- --> <!-- -->min(s)</p></div><div class="styles_recipeInfoItem___enh6"><img src="/assets/recipe/servings.svg" alt="Porções"/><p>4<!-- --> <!-- -->servings</p></div></div><div class="styles_container__d2wxe styles_recipeVotesLoading__NjLmH"></div></div></div><div class="styles_container__5qRIm styles_ingredients__Esg3a"><div class="styles_title__ES9_3"><div><h2 class="styles_titleText__9qvEU">Ingredients</h2></div><div></div></div><ul class="styles_ingredientsList__AHjYb"><li><p>Mignon medallions (180 gr each)</p><p> | </p><p>4<!-- --> <!-- -->unit(s)</p></li><li><p>Extra Virgin Olive Oil</p><p> | </p><p>4<!-- --> <!-- -->tablespoon</p></li><li><p>Butter</p><p> | </p><p>25<!-- --> <!-- -->g</p></li><li><p>Salt</p><p> | </p><p> <!-- -->to taste</p></li><li><p>Black pepper</p><p> | </p><p> <!-- -->to taste</p></li><li><p>Cognac to flambé</p><p> | </p><p>3<!-- --> <!-- -->tablespoon</p></li><li><p>Crushed garlic</p><p> | </p><p>3<!-- --> <!-- -->unit(s)</p></li><li><p>Mascarpone cheese</p><p> | </p><p>2<!-- --> <!-- -->tablespoon</p></li><li><p>Fresh thyme</p><p> | </p><p> <!-- -->to taste</p></li></ul></div><div class="styles_groceriesButton__9R_xx"></div><div class="styles_container__5qRIm styles_preparationSteps__IP7VI"><div class="styles_title__ES9_3"><div><h2 class="styles_titleText__9qvEU">Recipe</h2></div><div></div></div><div class="styles_preparationsList__8M_NL"><div class="styles_preprationItem__M6nRH"><p>1</p><p>Season the medallions with salt and pepper on all sides.</p></div><div class="styles_preprationItem__M6nRH"><p>2</p><p>In a very hot skillet, put the oil and add the medallions. Leave for 2 minutes.</p></div><div class="styles_preprationItem__M6nRH"><p>3</p><p>Add the garlic cloves, turn the meat over and leave for another 2 minutes. Meanwhile put the butter giving a "bath" in the medallions.</p></div><div class="styles_preprationItem__M6nRH"><p>4</p><p>Flambé with the cognac.</p></div><div class="styles_preprationItem__M6nRH"><p>5</p><p>Turn off the fire. Remove the medallions from the skillet and let rest for 5 minutes.</p></div><div class="styles_preprationItem__M6nRH"><p>6</p><p>Add the mascarpone to the skillet with the heat off and stir until it dissolves completely, forming a sauce.</p></div><div class="styles_preprationItem__M6nRH"><p>7</p><p>Return the meat over the sauce (turn on the fire and leave it for 1 min just to warm up)</p></div><div class="styles_preprationItem__M6nRH"><p>8</p><p>Finish with fresh thyme on top.</p></div><div class="styles_preprationItem__M6nRH"><p>9</p><p>TIPS: 🔸 the meat needs to be at room temperature and should only be seasoned when it goes to the skillet. 🔸 Medallions must be 2 fingers high. 🔸 this 2 min time is for the medallions to the point (very pink inside), if you prefer well done leave 3 to 4 min on each side. 🔸 you can replace mascarpone with milk cream or cream cheese. 🔸use an oil flavored with herbs (this one has thyme and rosemary)</p></div></div></div><div class="styles_container__uLnAZ"><h2 class="styles_title___GxSo">Did you like this recipe?</h2><div class="styles_options__zAwuA"><img alt="Gostei da receita" src="/assets/votes/vote_positive.svg"/><img alt="Não gostei da receita" src="/assets/votes/vote_negative.svg"/></div></div></div></div></div></div><div class="styles_divider__5AWKW"></div><footer class="styles_footer__0hY29"><a href="/en"><img src="/assets/delirec/delirec_logo_blue.svg" alt="DeliRec logo" class="styles_logo__OaKgg"/></a><div class="styles_sections__E5Zuj"><div><p class="styles_delirecDescription__Wphpm">We are passionate about food and have created this app so that people like us can have fun and discover new dishes, invent recipes and share them. 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Leave for 2 minutes.","originalText":"Em uma frigideira bem quente , coloque o azeite e acrescente os medalhões. Deixe parados por 2 minutos. "},{"step":2,"text":"Add the garlic cloves, turn the meat over and leave for another 2 minutes. Meanwhile put the butter giving a \"bath\" in the medallions.","originalText":"Acrescente os dentes de alho, vire a carne e deixe mais 2 minutos. Enquanto isso coloque a manteiga dando um “banho” nos medalhões. "},{"step":3,"text":"Flambé with the cognac.","originalText":"Flambe com o conhaque. "},{"text":"Turn off the fire. Remove the medallions from the skillet and let rest for 5 minutes.","step":4,"originalText":"Desligue o fogo. Retire os medalhões da frigideira e deixe descansar por 5 minutos."},{"step":5,"text":"Add the mascarpone to the skillet with the heat off and stir until it dissolves completely, forming a sauce.","originalText":"Acrescente o mascarpone na frigideira com o fogo desligado e mexa até dissolver totalmente formando um molho."},{"text":"Return the meat over the sauce (turn on the fire and leave it for 1 min just to warm up)","step":6,"originalText":"Volte a carne por cima do molho ( ligue o fogo e deixe 1 min somente para esquentar)"},{"step":7,"text":"Finish with fresh thyme on top.","originalText":"Finalize com tomilho fresco por cima."},{"step":8,"text":"TIPS:\n🔸 the meat needs to be at room temperature and should only be seasoned when it goes to the skillet.\n🔸 Medallions must be 2 fingers high.\n🔸 this 2 min time is for the medallions to the point (very pink inside), if you prefer well done leave 3 to 4 min on each side.\n🔸 you can replace mascarpone with milk cream or cream cheese.\n🔸use an oil flavored with herbs (this one has thyme and rosemary)","originalText":"DICAS:\n🔸 a carne precisa estar em temperatura ambiente e só deve ser temperada na hora que for para a frigideira.\n🔸 os medalhões devem ter 2 dedos de altura.\n🔸esse tempo de 2 min é para os medalhões ao ponto ( bem rosados por dentro), caso prefira bem passado deixe 3 a 4 min de cada lado.\n🔸pode substituir o mascarpone por creme de leite ou Cream cheese.\n🔸use um azeite aromatizado com ervas ( nesse tem tomilho e alecrim)"}],"translation":{"ingredients":[{"es":"Medallones de Mignon (180 gr cada uno)","de":"Mignon-Medaillons (je 180 gr)","it":"Medaglioni Mignon (180 gr cad.)","fr":"Médaillons mignons (180 gr chacun)","pt":"Medalhões de mignon ( 180 gr cada)","en":"Mignon medallions (180 gr each)"},{"en":"Extra Virgin Olive Oil","pt":"Azeite extravirgem ","es":"Aceite de Oliva Virgen Extra","de":"Natives Olivenöl Extra","it":"Olio Extravergine di Oliva","fr":"Huile d'olive extra vierge"},{"es":"Mantequilla","de":"Butter","pt":"Manteiga ","it":"burro","fr":"Beurre","en":"Butter"},{"es":"Sal","en":"Salt","it":"sale","de":"Salz","pt":"Sal","fr":"Sel"},{"de":"Schwarzer Pfeffer","it":"pepe nero","en":"Black pepper","fr":"Poivre noir","pt":"Pimenta-do-reino","es":"Pimienta negra"},{"fr":"Cognac à flamber","de":"Cognac zum Flambieren","en":"Cognac to flambé","es":"Coñac para flambear","pt":"Conhaque para flambar","it":"Cognac al flambé"},{"pt":"Alho amassado","it":"aglio schiacciato","es":"Ajo machacado","en":"Crushed garlic","fr":"Ail écrasé","de":"Zerdrückter Knoblauch"},{"en":"Mascarpone cheese","it":"Mascarpone","fr":"Fromage Mascarpone","de":"Mascarpone-Käse","es":"Queso mascarpone","pt":"Queijo mascarpone "},{"pt":"Tomilho fresco ","fr":"Thym frais","en":"Fresh thyme","de":"Frischer Thymian","it":"timo fresco","es":"Tomillo fresco"}],"originalLanguage":"pt","translatedAt":{"_seconds":1667240759,"_nanoseconds":619000000},"preparation":[{"pt":"Tempere os medalhões com sal e pimenta-do-reino por todos os lados.","de":"Die Medaillons von allen Seiten mit Salz und Pfeffer würzen.","es":"Sazone los medallones con sal y pimienta por todos lados.","it":"Condire i medaglioni con sale e pepe su tutti i lati.","fr":"Assaisonner les médaillons de sel et de poivre sur toutes les faces.","en":"Season the medallions with salt and pepper on all sides."},{"en":"In a very hot skillet, put the oil and add the medallions. Leave for 2 minutes.","fr":"Dans une poêle très chaude, mettre l'huile et ajouter les médaillons. Laisser reposer 2 minutes.","de":"In eine sehr heiße Pfanne das Öl geben und die Medaillons hinzufügen. 2 Minuten einwirken lassen.","es":"En una sartén muy caliente ponemos el aceite y añadimos los medallones. Dejar durante 2 minutos.","pt":"Em uma frigideira bem quente , coloque o azeite e acrescente os medalhões. Deixe parados por 2 minutos. ","it":"In una padella molto calda mettete l'olio e aggiungete i medaglioni. Lasciare agire per 2 minuti."},{"es":"Agregue los dientes de ajo, voltee la carne y déjela por otros 2 minutos. Mientras tanto poner la mantequilla dando un “baño” en los medallones.","fr":"Ajouter les gousses d'ail, retourner la viande et laisser encore 2 minutes. Pendant ce temps mettre le beurre en \"bain\" dans les médaillons.","de":"Die Knoblauchzehen zugeben, das Fleisch wenden und weitere 2 Minuten ziehen lassen. In der Zwischenzeit die Butter in die Medaillons geben.","en":"Add the garlic cloves, turn the meat over and leave for another 2 minutes. Meanwhile put the butter giving a \"bath\" in the medallions.","pt":"Acrescente os dentes de alho, vire a carne e deixe mais 2 minutos. Enquanto isso coloque a manteiga dando um “banho” nos medalhões. ","it":"Aggiungere gli spicchi d'aglio, girare la carne e lasciarla per altri 2 minuti. Nel frattempo mettete il burro dando un \"bagno\" nei medaglioni."},{"pt":"Flambe com o conhaque. ","de":"Mit dem Cognac flambieren.","en":"Flambé with the cognac.","es":"Flambear con el coñac.","it":"Flambé con il cognac.","fr":"Flamber au cognac."},{"fr":"Éteignez le feu. Retirer les médaillons de la poêle et laisser reposer 5 minutes.","it":"Spegni il fuoco. Togliere i medaglioni dalla padella e lasciar riposare per 5 minuti.","es":"Apaga el fuego. Retire los medallones de la sartén y deje reposar durante 5 minutos.","en":"Turn off the fire. Remove the medallions from the skillet and let rest for 5 minutes.","de":"Mach das Feuer aus. Die Medaillons aus der Pfanne nehmen und 5 Minuten ruhen lassen.","pt":"Desligue o fogo. Retire os medalhões da frigideira e deixe descansar por 5 minutos."},{"de":"Die Mascarpone bei ausgeschalteter Hitze in die Pfanne geben und umrühren, bis sie sich vollständig auflöst und eine Sauce bildet.","fr":"Ajouter le mascarpone dans la poêle avec le feu éteint et remuer jusqu'à ce qu'il se dissolve complètement, formant une sauce.","en":"Add the mascarpone to the skillet with the heat off and stir until it dissolves completely, forming a sauce.","es":"Agregue el mascarpone a la sartén con el fuego apagado y revuelva hasta que se disuelva por completo, formando una salsa.","it":"Aggiungere il mascarpone nella padella a fuoco spento e mescolare fino a quando non si scioglie completamente, formando una salsa.","pt":"Acrescente o mascarpone na frigideira com o fogo desligado e mexa até dissolver totalmente formando um molho."},{"pt":"Volte a carne por cima do molho ( ligue o fogo e deixe 1 min somente para esquentar)","en":"Return the meat over the sauce (turn on the fire and leave it for 1 min just to warm up)","it":"Rimettere la carne sulla salsa (accendere il fuoco e lasciarla per 1 min solo per scaldarsi)","es":"Regresar la carne sobre la salsa (encender el fuego y dejar por 1 min solo para que se caliente)","fr":"Remettre la viande sur la sauce (allumer le feu et laisser 1 min juste pour se réchauffer)","de":"Das Fleisch wieder über die Soße geben (das Feuer anmachen und 1 Minute ruhen lassen, nur um sich aufzuwärmen)"},{"pt":"Finalize com tomilho fresco por cima.","fr":"Terminez avec du thym frais sur le dessus.","it":"Completare con timo fresco sopra.","en":"Finish with fresh thyme on top.","es":"Terminar con tomillo fresco por encima.","de":"Mit frischem Thymian abschließen."},{"fr":"DES ASTUCES:\n🔸 la viande doit être à température ambiante et ne doit être assaisonnée que lorsqu'elle passe à la poêle.\n🔸 Les médaillons doivent mesurer 2 doigts de haut.\n🔸 ce temps de 2 min est pour les médaillons à la pointe (très rosé à l'intérieur), si vous préférez bien cuit laisser 3 à 4 min de chaque côté.\n🔸 vous pouvez remplacer le mascarpone par de la crème de lait ou du cream cheese.\n🔸utiliser une huile aromatisée aux herbes (celle-ci contient du thym et du romarin)","es":"PUNTAS:\n🔸 la carne necesita estar a temperatura ambiente y solo se debe sazonar cuando va a la sartén.\n🔸Los medallones deben tener 2 dedos de altura.\n🔸 este tiempo de 2 min es para los medallones al punto (muy rosados por dentro), si prefieres bien hechos deja de 3 a 4 min de cada lado.\n🔸 puedes reemplazar el mascarpone por crema de leche o queso crema.\n🔸usa un aceite aromatizado con hierbas (este tiene tomillo y romero)","pt":"DICAS:\n🔸 a carne precisa estar em temperatura ambiente e só deve ser temperada na hora que for para a frigideira.\n🔸 os medalhões devem ter 2 dedos de altura.\n🔸esse tempo de 2 min é para os medalhões ao ponto ( bem rosados por dentro), caso prefira bem passado deixe 3 a 4 min de cada lado.\n🔸pode substituir o mascarpone por creme de leite ou Cream cheese.\n🔸use um azeite aromatizado com ervas ( nesse tem tomilho e alecrim)","it":"CONSIGLI:\n🔸 la carne deve essere a temperatura ambiente e va condita solo quando va in padella.\n🔸 I medaglioni devono essere alti 2 dita.\n🔸questo tempo di 2 minuti è per i medaglioni al punto (molto rosa all'interno), se preferisci ben fatti lascia 3-4 minuti per lato.\n🔸 puoi sostituire il mascarpone con crema di latte o crema di formaggio.\n🔸usate un olio aromatizzato alle erbe (questo ha timo e rosmarino)","de":"TIPPS:\n🔸 das fleisch muss zimmertemperatur haben und sollte erst gewürzt werden, wenn es in die pfanne kommt.\n🔸 Medaillons müssen 2 Finger hoch sein.\n🔸 diese 2 min Zeit ist für die Medaillons auf den Punkt (sehr rosa innen), wer es lieber durchgebraten mag, 3 bis 4 min auf jeder Seite stehen lassen.\n🔸 du kannst Mascarpone durch Milchcreme oder Frischkäse ersetzen.\n🔸benutze ein mit Kräutern aromatisiertes Öl (dieses hat Thymian und Rosmarin)","en":"TIPS:\n🔸 the meat needs to be at room temperature and should only be seasoned when it goes to the skillet.\n🔸 Medallions must be 2 fingers high.\n🔸 this 2 min time is for the medallions to the point (very pink inside), if you prefer well done leave 3 to 4 min on each side.\n🔸 you can replace mascarpone with milk cream or cream cheese.\n🔸use an oil flavored with herbs (this one has thyme and rosemary)"}],"name":{"es":"Medallones de mignon con coñac y mascarpone","pt":"Medalhões de mignon ao conhaque e mascarpone ","it":"Medaglioni mignon con cognac e mascarpone","de":"Mignon-Medaillons mit Cognac und Mascarpone","en":"Mignon medallions with cognac and mascarpone","fr":"Médaillons mignons au cognac et mascarpone"}},"ingredients":[{"unitIdx":12,"unitText":"unit(s)","qtd":"4","name":"Mignon medallions (180 gr each)","originalName":"Medalhões de mignon ( 180 gr cada)","originalUnitText":"unidade(s)"},{"unitIdx":1,"name":"Extra Virgin Olive Oil","unitText":"tablespoon","qtd":"4","originalName":"Azeite extravirgem 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