Make your own free website on Tripod.com
Cooking For Fun
 
Brazilian Beef Recipes
 
 
Beefsteak alla Pizzaiola
Courtesy of Iara <IL918@aol.com>
Serves 4
Preparation time: 20 minutes

2 tablespoons Olive Oil
1 pound beef
Salt and pepper to taste
1/2 cup burgundy wine (optional)
1 can (28 ounces) Italian Classics Garlic Kitchen Cut Tomatoes
1/2 cup  Grated Parmesan Cheese

Season steak with salt and pepper; heat oil in large, non-stick skillet on medium high. Add steaks to hot oil and sear 3 minutes; turn and sear an additional 3 minutes. Reduce heat to medium-low; add wine (if desired) and tomatoes; simmer 12 minutes. Place steaks on a cutting board. Slice across the grain in 1/2-inch wide pieces. Place on a large plate or serving platter; cover with tomato sauce and sprinkle with cheese.

Tip: Extra sauce can be served over a side dish of your favorite  pasta.

 
Fillet of Beef Wellington
(Fillet Mignon enrolado em Massa Folhada)
Courtesy of Iara <IL918@aol.com>

3 pounds fillet mignon
1 tablespoon thyme
12 oz puff pastry
2  oz liver pate
1 egg yolk, to glaze
2  tablespoons olive oil
1/2  cup oil
Salt and freshly ground pepper -- to taste
1/4  pound mushrooms, sliced and cooked in butter -- optional

Trim meat and season with the thyme, pepper and olive oil. Let stand at least 3 hours or overnight. Heat oil or butter in a skillet and brown the meat very quickly on all sides. Let cool. Chill at least 1 hour. Roll out dough to 1/4 " thickness. Place beef on rolled out dough and then spread the pate and the mushrooms. Wrap pastry around beef. Make a litltle chimney on top for steam to escape. Decorate with puff pastry trimmings. Glaze with the egg yolk. Bake in a preheated 425 F oven for 35 minutes for medium done. Let cool at least 10 minutes before slicing. To make slicing easier wet the knife.

 
 
 
 
 If you have comments or suggestions, email us at
devriesb@ican.net
 
 
  Webpage designed and maintained by Leilani Devries