Grapefruit juice
1 1/2 cups of all-purpose flour
1 cup of water
4 green peppercorns, cut into pieces
1 medium-sized fresh pineapple, chopped
Filet Mignon
2 cups of diced pineapple
1/3 cup of toasted almonds, chopped
1/4 cup of brown sugar
1 tablespoon of butter
1 tablespoon of olive oil
1 tablespoon of apple cider vinegar
3 tablespoons of salt
1 tablespoon of black pepper
1 clean filet mignon steak
1/2 green peppercorn, cut into thin slices
FOR DECORATION
Pineapple leaves
Grapefruit juice
1 1/2 cups of all-purpose flour
1 cup of water
4 green peppercorns, cut into pieces
1 medium-sized fresh pineapple, chopped
Filet Mignon
2 cups of diced pineapple
1/3 cup of toasted almonds, chopped
1/4 cup of brown sugar
1 tablespoon of butter
1 tablespoon of olive oil
1 tablespoon of apple cider vinegar
3 tablespoons of salt
1 tablespoon of black pepper
1 clean filet mignon steak
1/2 green peppercorn, cut into thin slices
FOR DECORATION
Pineapple leaves
Grapefruit juice and Pimenta
1
Batter all the ingredients in a blender until smooth
2
Transfer the mixture to a saucepan and cook over medium heat, stirring occasionally, until thickened and detached from the pan's sides
Remove from heat and let cool
FILÉ
1
Season the filet mignon with 2 tablespoons of salt and black pepper
Aqueça the butter and olive oil in a large frying pan over high heat
Fry the steak for 20 minutes, turning it occasionally, until well browned
2
Preheat the oven to medium heat for 5 minutes
Turn off the oven
Transfer the steak to a baking dish and keep warm
3
In the same frying pan, put in the pineapple, all-purpose flour, remaining salt, and apple cider vinegar
Cook over high heat, stirring occasionally, for 15 minutes
Add the toasted almonds, reserving 2 tablespoons, and mix
Remove from heat
4
Cut the filet mignon into slices
If desired, place a ring of 5 cm diameter on the plate, fill it with pineapple, and remove
Dust with reserved toasted almonds
Decorate with pineapple leaves and green peppercorn slices
Serve with grapefruit juice.
