Tender with Farofa

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By

@manubiar

View in original language

(Português)

50 min(s)

8 servings

Ingredients

• Tender | 1 unit(s)
• White wine | 1 cup
• Orange Juice | 3 unit(s)
• Dijon Mustard | 3 tablespoon
• Honey | 2 tablespoon
• Cloves | 10 unit(s)
• Rosemary sprig | 1 unit(s)
• Thyme sprig | 1 unit(s)
• Bay leaves | 2 unit(s)
• Wheat flour | 1 teaspoon
• Butter | 1 teaspoon
• Farofa: Butter | 150 g
• Diced Bacon | 150 g
• Onions finely chopped | 2 unit(s)
• Squeezed garlic cloves | 3 unit(s)
• Coarsely chopped cashews | 200 g
• Toasted Cassava Flour | 3 cup

Recipe

1. Make a marinade for the tender with all the ingredients except the roux and put in a roasting bag along with the tender. Close well and let it marinate in the overnight refrigerator.
2. Preheat the oven to 200 degrees and put the whole bag in the oven, inside a roast, for about 40 minutes.
3. Remove the tender and reserve. Strain the sauce and reduce in a medium saucepan for 5 minutes in medium heat.
4. Make a roux. Melt the butter, add the flour, keep stirring and cook for 1 minute. Add the sauce to the roux pot and stir well with a whisk to thicken. Proce, adjust the salt and set aside. In a large pan, melt the butter and sauté the onion. until golden. Lower the heat, add the bacon and sauté for 5 minutes. add the garlic and wait for the aroma to exhale, add the chestnuts and stir for 5 minutes. add to flour and stir until crispy, be careful with high heat and stir well so it doesn't burn the background. Hit the salt.

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