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MEDALLION OF FILET AL POIVRE AND CRISPY FAROFA
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
01 servings
ELIANE CORRÊA
@elianecorrea67- Ingredients
- Recipe
- Filet Mignon200 g
- Broken black pepper2 teaspoon
- Cognac25 g
- Panko flour50 g
- Onion, diced30 g
- Butter200 g
- Fresh cream150 g
- Thyme to taste
- Salt and pepper to taste
- Farofa: put butter and panko flour in the skillet. Fry over low heat for 15 min. The part to sauté onion in butter and when it is well sautéed add it to the farofa and fry for 5 min.
- Season meat with olive oil, salt and pass the broken black pepper.
- Put some butter in the pan with a little oil and grill the meat, add brandy and leave it glamorous. Add thyme and keep basting butter until it reaches 56 degrees or rare.
- Remove the medallion and let it rest for 5 min. Drain all the fat and heat with the cream until it thickens.
- Place the medallion and the sauce on the plate and the crispy farofa on the side.
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