I hope you are all doing great!
Do you cook very often? Do you always make the same dishes? I for one, love being in the kitchen and try to be as creative as possible, but sometimes I just run out of time, ideas or stamina. (yep, being tired ruins your performance as a cook! ;oP)
That’s why I wanted to bring you a recipe that is not only easy but also delicious! And that will grant you countless “hmmmms” and “bravos!”
I’m not gonna lie to you: of all the places I’ve been to, Brazil is certainly the one that will surprise you because of the quality and variety of their culinary: From meat to vegetarian dishes; from local to international cuisine, Brazil has it all (and it’s all delicious!)
That’s why I’ve chosen one of my favorite “Brazilian” dishes to bring to the blog. The original recipe is not Brazilian, but the twist is:
Without further ado, here’s:
(The Brazilian YUMMY Version)
What you’ll need (for 4 people):
- 2 pounds Filet Mignon (cut into small cubes)
- a 12 fl oz jar Marinated Mushrooms
- 1 chopped onion
- 1 teaspoon minced garlic
- 2 (7.6 fl oz) cans Nestle Media Crema Table Cream OR 16 fl oz whipping cream
- 2 cubed small tomatoes
- 2 tbsp Ketchup
- 2 tbsp Worcestershire Sauce
- 1 tbsp Cognac
- 2 tbsp Olive Oil
- Freshly ground Salt and Pepper
How to prepare it:
- Put the Table Cream cans into the refrigerator and keep them there until needed (at least 20 minutes).
2. Cut the beef into small cubes and transfer it into a bowl, cover it with cling film and keep it at room temperature (don’t put the beef back into the refrigerator).
3. Wash and slice the mushrooms. Set them aside.
4. In order to sauté the beef properly, the skillet must be preheated on the stove before adding any oil. Medium-high heat is sufficient to warm the pan to the proper temperature. If the heat is too high, the oil will begin to smoke shortly after it is poured into the pan.
Pour 1 tbsp of olive oil into the heated skillet. (Do not place the meat into the pan if it’s not properly heated. This causes the meat to absorb the oil and stick to the pan. Always preheat the skillet first.) A nonstick pan or a well-seasoned iron skillet is best.
Then gradually start adding the beef (if you add the whole amount at once it’ll release its juice and it’ll end up being steamed instead of sautéing.
Use Tongs or a spatula to turn the meat once in the pan (Never use a fork because piercing the meat with a fork may allow juices to escape which will decrease the tenderness and flavor of the finished dish). The meat should take no more than 2 to 3 minutes to cook per side.
Transfer sauteed beef to a bowl and repeat the procedure until the whole amount of beef is sauteed.
5. Lower heat and pour another tbsp olive oil into the same pan. Add chopped onions and cook for 3 to 5 minutes or until tender, stirring frequently with a wooden spoon or heatproof spatula. If desired, cook a little longer until edges start to brown. Add garlic and delicately stir for about 1 minute.
6. Add tomatoes. Stir and allow it to cook for a couple of minutes.
7. Add ketchup. Stir.
8. Add sautéed beef and Worcestershire sauce. Stir.
9. Open some room in the middle of the pan and add the Cognac (when in contact with the metal, the alcohol will evaporate, but the delicious flavor of the cognac will remain.)
10. Add mushrooms, Stir.
11. Take the cream out of the refrigerator, drain it and pour it into the pan. Season with salt and pepper, stir and allow it to cook for couple minutes (until the sauce thickens).
Remove from heat and serve with basmati rice (the closest to Brazilian rice) and thinly cut french fries (or, for a more Brazilian feel), use Shoestring Potato Chips
Try this out and let me know how it turned out! Also, leave comments below telling me what kinds of recipes I should bring to you next!
And as Brazilians would say:
Tchau! (or bye-bye)