FILÉ
Delícia Supreme 120 g
Cleaned and trimmed filet mignon 1 p
Salt and black pepper as much as needed
Soy sauce 15 ml
Sliced garlic cloves 3 p
Onion cut into four 1 p
Fresh rosemary 1 p
Laurel 2 leaf(s)
CROSTA
Mix of Brazil nuts and cashew nuts, chopped 140 g
Thread flour 10 g
Grated Parmesan cheese 18 g
Dried mixed herbs 8 g
MANDIOQUINHA PURÉ
Mandioquinha or baroa potato 1 kg
Water 250 ml
Milk 250 ml
Chicken stock 1 sachet(s)
Grated Parmesan 20 g
FILÉ
1. Season the tenderloin with salt, black pepper and shoyu.
2. In a large, deep pan or frying pan, melt half of the Delicia Supreme Margarine.
3. Add the garlic cloves, onion and herbs.
4. Add the tenderloin and fry, making sure it is evenly browned. Discard the seasoning and set the meat and stock aside.
CROSTA
5. Place all the ingredients in a bowl.
6. Mix them well until you obtain a moist flour.
7. Cover the entire surface of the fillet with the crust, molding and pressing it well.
8. Place the steak on a baking sheet with the crust side up, pour the reserved stock into the pan and bake in a preheated oven at 180°C for 30 minutes.
9. Increase the temperature to 230°C and let the crust brown for about 15 minutes or until golden brown.
MANDIOQUINHA PURÉ
10. Wash and peel the mandioquinhas.
11. In a saucepan, cook them with the water, milk and chicken stock over a medium heat for about 15 minutes or until they are very soft (add more water if necessary).
12. Using a potato masher or a hand-held egg whisk, mix well until you obtain a creamy puree.
13. Add the Delicia Supreme Margarine, grated Parmesan cheese, white pepper to taste, correct the salt (if necessary), mix vigorously, turn off the heat and set aside.
