U.S. Tenderloin & Farofa Crust
Directions
Coriander and Brazilian nuts Farofa
- De-leaf the Coriander and let dry over hotbox/warm oven.
- Toast the Brazilian nuts in a pan until golden color.
- Blend it all with the toasted tapioca flour and the panko, using a food processor.
Sweet mash potatoes purée
- Boil the sweet potato until soft enough to mash.
- Mash it with the butter and cream.
- Season it with salt and black pepper.
U.S. beef Tenderloin
- Cut the Tenderloin in the middle and horizontally.
- Roll it tight over a cling film to make it round.
- Refrigerate for 15 minutes.
- Remove it from the cling film and slice it in 5 cm tall slices.
- Season with salt.
- Grill or pan fry the meat to your liking, recommend is medium. Rest it for at least 3 minutes.
- Roll the edges of the Tenderloin over the Coriander and Brazilian nuts Farofa crust.
Ingredients
- : U.S. Beef Tenderloin
- 400 g U.S. Beef Tenderloin
- To season Salt and black pepper
- : Coriander and Brazilian nuts Farofa
- 1 bunch Coriander leaves
- 80 g Brazilian Nuts
- 40 g Panko bread crumbs
- 100 g Toasted Cassava Flour
- : Sweet Potato Mash
- 600 g Sweet Potato Cubes
- 20 g Butter
- 10 ml Whipped Cream
- To season Salt and Pepper
Features
Calories
N/A
Servings
3
Level
Easy