Brazil

Rump Brain Medallions

Small Red Cabbage

Baby Purple Lettuce

Thin beet chips

Shitake

Olive Oil, Salt, Black Pepper

Butter

RUCK BRAIN MEDALLION IN FRIED GARLIC CRUST WITH PURPLE CABBAGE SALAD AND BABY LETTUCE + BEET SLIDE AND SHITAKE.

Corte o repolho fininho e leve ao fogo numa panela com azeite pra refogar. Adicione sal e Pimenta do Reino à gosto e reserve. Refogue o Shitake também com azeite e sal, quando depois adicione uma colher de sopa de manteiga. Corte a beterraba em lascas finas com a faca ou com mandolim. Lave a alface e deixe de molho por 10 minutos. Tempre os medalhões com sal e pimenta do reino e comece a selar em frigideira bem quente com azeite. Adicione uma colher de manteiga e um ramo de alecrim e refue até atingir o ponto desejado. E pronto. Tempere a alface com azeite, sal e pimenta do reino. Sirva.

Cut the cabbage finely and put it in a pan with oil to sauté. Add salt and pepper to taste and set aside. Also sauté the Shitake with oil and salt, then add a tablespoon of butter. Cut the beets into thin slivers with a knife or mandolin. Wash the lettuce and let it soak for 10 minutes. Season the medallions with salt and black pepper and start sealing in a very hot skillet with olive oil. Add a spoon of butter and a sprig of rosemary and cook until the desired point is reached. And ready. Season the lettuce with olive oil, salt and pepper. serve.

RUCK BRAIN MEDALLION IN FRIED GARLIC CRUST WITH PURPLE CABBAGE SALAD AND BABY LETTUCE + BEET SLIDE AND SHITAKE.

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