2 large cloves of garlic, minced
2 tablespoons salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 beef tenderloin (1 kg), trimmed and cleaned
3 large oranges, peeled and cut into slices
2 cups orange juice
Molho:
orange juice used on the meat
4 tablespoons cornstarch
1 cup mayonnaise
2 large cloves of garlic, minced
2 tablespoons salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 beef tenderloin (1 kg), trimmed and cleaned
3 large oranges, peeled and cut into slices
2 cups orange juice
Molho:
orange juice used on the meat
4 tablespoons cornstarch
1 cup mayonnaise
This meat should be prepared ahead of time
While preparing, preheat the oven to moderate temperature (160°C)
Smash the garlic with salt, add cumin, cinnamon, and nutmeg
Mix until a paste forms
The meat should be well cleaned
With the tip of a sharp knife, make 20 deep cuts on top and sides of the meat
Place a little garlic mixture in each cut and spread the rest over the entire piece
Place the meat on a baking sheet, and underneath place a drip pan
Bake for about 45 minutes or until it reaches the desired point
Remove from oven, let cool, cover and refrigerate
When the meat is well chilled, slice into thin strips
In a refrigerator-safe container, arrange slices of meat alternately with orange slices
Pour orange juice on top
Store in the refrigerator until the next day
Remove the meat from the refrigerator 1 hour before serving
While that's happening, prepare the sauce
Strain the orange juice from the plate and mix with cornstarch
Heat over low heat, stirring constantly, until thickened
Let cool and mix with mayonnaise
Serve accompanying chilled beef strips
Recipe serves 14.
