Succulent Picanha with Farofa

Name: Succulent Picanha with Farofa
Yield: 5
Ingredients: Picanha; 1 pound picanha tenderloin (500 g); 1 cup white wine; Lemon juice from 1 lemon; Salt and calabresa pepper to taste; 2 cloves of garlic, minced; 3 tablespoons chopped fresh oregano; 1 tablespoon butter; Farofa; 200 g fine cornmeal; 1 small onion, finely chopped; 2 tablespoons butter; 1 tablespoon olive oil; Salt to taste; 2 banana slices

1
Picanha
2
1 pound picanha tenderloin (500 g)
3
1 cup white wine
4
Lemon juice from 1 lemon
5
Salt and calabresa pepper to taste
6
2 cloves of garlic, minced
7
3 tablespoons chopped fresh oregano
8
1 tablespoon butter
9
Farofa
10
200 g fine cornmeal
11
1 small onion, finely chopped
12
2 tablespoons butter
13
1 tablespoon olive oil
14
Salt to taste
15
2 banana slices

Ingredients

1
Picanha
2
1 pound picanha tenderloin (500 g)
3
1 cup white wine
4
Lemon juice from 1 lemon
5
Salt and calabresa pepper to taste
6
2 cloves of garlic, minced
7
3 tablespoons chopped fresh oregano
8
1 tablespoon butter
9
Farofa
10
200 g fine cornmeal
11
1 small onion, finely chopped
12
2 tablespoons butter
13
1 tablespoon olive oil
14
Salt to taste
15
2 banana slices

Directions

1
Picanha
2
In a refrigerator, place the picanha and marinate it with white wine, lemon juice, salt, and pepper
3
Let it sit in the fridge for 24 hours
4
Remove from the fridge, cover with aluminum foil, and bake at 180°F for 45 minutes
5
Occasionally brush with pan juices
6
Set aside, mix the garlic, oregano, and butter
7
Remove the aluminum foil from the meat and spread this garlic paste on it
8
Return to the oven and let it brown
9
Farofa
10
In a skillet, melt the butter
11
Add the olive oil and sauté the onion until golden
12
Then add the cornmeal and stir well until it's fluffy
13
Season with salt
14
Turn off the heat and mix in the banana slices
15
Before serving, sprinkle with chopped salsa.