For the fillet
800g of filet mignon in medallions or steaks.
Salt to taste
Pepper to taste
4 tablespoons of Soya Sunflower Oil (60ml)
4 cloves of garlic cut into slices
For the Portuguese potatoes
3 potatoes
900ml of Soya Soya Oil
Salt to taste
To serve:
2 cups cooked white rice (400g)
1 cup farofa (150g)
Parsley to taste
For the fillets
Season the meat with salt and black pepper and set aside for 15 minutes.
Heat the Soya Sunflower Oil in a frying pan.
Toast the garlic slices over low heat and set aside.
Grill the meat in the same oil as you fried the garlic.
Serve the meat with the golden garlic on top.
For the Portuguese potatoes
Slice the potatoes so that they are ½ cm thick and leave them in a bowl of water.
Dry the potatoes well and fry in Soya Soya Oil preheated to 160°C until golden brown
To finish
Serve the fillets with potatoes, rice and farofa, finish with parsley.
Tips: To make it even tastier, you can sauté the white rice in the frying pan in which you fried the meat.
