4 tender portions of beef fillet with 250g each
1 finely chopped garlic clove
1 small chopped onion
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped green onion
1 cup of dry red wine
2 tablespoons of lemon juice
White peppercorns to taste
1/2 teaspoon of salt
2 tablespoons of butter
2 tablespoons of olive oil
2 cups of cooked rice (see recipe on page 24)
3 cups of cooked white rice
4 slices of Marajó cheese with 90g each (or use buffalo mozzarella as a substitute)
4 tender portions of beef fillet with 250g each
1 finely chopped garlic clove
1 small chopped onion
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped green onion
1 cup of dry red wine
2 tablespoons of lemon juice
White peppercorns to taste
1/2 teaspoon of salt
2 tablespoons of butter
2 tablespoons of olive oil
2 cups of cooked rice (see recipe on page 24)
3 cups of cooked white rice
4 slices of Marajó cheese with 90g each (or use buffalo mozzarella as a substitute)
1
In a bowl, combine the beef, garlic, onion, parsley, green onion, red wine, lemon juice, peppercorns, and salt
Cover with plastic wrap
2
Refrigerate for 2 hours
3
Heat the butter and olive oil in a skillet over high heat and sear the filets until browned
4
Mix the cooked rice with the manioc flour and cook over medium heat, stirring occasionally, until heated through
5
In a non-stick skillet greased with butter, fry the cheese slices until golden on both sides
Serve the filets with the cheese on top and the rice.
