Ingredients:
- 4 mignon medallions
- 1 tablespoon of olive oil
- Salt
- Black pepper
- 3 boiled potatoes
- 1/2 cup warm water
- 3 tablespoons of Brazil Nut Oil
- 8 units of Brazil nuts
Method of Preparation:
- Season the medallions with salt and black pepper.
- Grease a thick-bottomed pan with olive oil, turn on the heat and when the pan is hot, place the fillets.
- Grill the fillets on both sides and set aside.
- In a food processor, place the boiled potato, Brazil nut oil, chestnuts and warm water.
- Beat until it forms a smooth and homogeneous cream.
- Adjust the salt and return to the pan to heat.
Recipe developed by Alê Luglio and team
