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Tender with Farofa
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
8 servings
Manu Biar
@manubiar- Ingredients
- Recipe
- Tender1 unit(s)
- White wine1 cup
- Orange Juice3 unit(s)
- Dijon Mustard3 tablespoon
- Honey2 tablespoon
- Cloves10 unit(s)
- Rosemary sprig1 unit(s)
- Thyme sprig1 unit(s)
- Bay leaves2 unit(s)
- Wheat flour1 teaspoon
- Butter1 teaspoon
- Farofa: Butter150 g
- Diced Bacon150 g
- Onions finely chopped2 unit(s)
- Squeezed garlic cloves3 unit(s)
- Coarsely chopped cashews200 g
- Toasted Cassava Flour3 cup
- 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.
- Preheat the oven to 200 degrees and put the whole bag in the oven, inside a roast, for about 40 minutes.
- Remove the tender and reserve. Strain the sauce and reduce in a medium saucepan for 5 minutes in medium heat.
- 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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