Filé mignon a vácuo

Remove the fat and sinews from the beef tenderloin and cut the meat into similarly sized steaks of around 200 g each. Peel and halve the garlic. Wash the rosemary and thyme and shake them dry. Place the meat in a vacuum bag together with the herbs, peppercorns, garlic and olive oil and vacuum seal. Cook the beef sous-vide in a hot bain-marie for 1 hour 30 minutes at a constant temperature of 54 degrees.

Ingredientes

800 G Beef tenderloin, 2 Dedo do pé garlic, 3 Ramo rosemary, 4 Ramo thyme, 1 Colher de chá Pink peppercorns, 4 Colher de sopa olive oil

Preheat the oven to 200°C (top/bottom heat). Wash the sweet potatoes, gently prick them with a fork, sprinkle with salt and pepper and drizzle with olive oil. Cook the sweet potatoes in the oven for 40–45 minutes until soft. Coarsely grate the cheddar. Cut into the potatoes from the top, loosen the insides with a fork, season with nutmeg and fill with cheddar cheese. Keep warm in the oven at 50 degrees.

Ingredientes

4 Unidade Sweet potatoes, 1 Beliscar sea salt, 1 Beliscar ground pepper, 2 Colher de sopa olive oil, 100 G Cheddar cheese, 2 Beliscar nutmeg

Put the soft butter in a bowl. Peel the garlic and pass it through a garlic press into the butter. Coarsely chop the walnuts and cranberries. Add both to the butter together with the spices and salt and beat with a hand mixer for 5 minutes. Place the butter on some cling film, shape into a roll and refrigerate until ready to use.

Ingredientes

250 G Soft butter, 1 Dedo do pé garlic, 60 G Walnuts, 60 G Cranberries, 1 Colher de chá smoked paprika, 0,5 Colher de chá curry powder, 1 Beliscar cayenne pepper, 1 Colher de chá Coarse sea salt

Heat a frying pan with rapeseed oil over a high heat and sear the cooked beef tenderloin for 30 seconds on each side. Serve the steaks with sweet potatoes and walnut & cranberry butter.

Ingredientes

1 Colher de sopa Rapeseed oil