Makes: Serves 4
Preparation Time: 40 minutes
- 1 KG OF TENDERLOIN
- 3 LARGE POTATOES, CUT INTO 2 TO 3 MM SLICES
- 5 GARLIC CLOVES, THINLY SLICED
- 4 TABLESPOONS OF CORN OIL
- 4 TEACUPS OF COOKED WHITE RICE
- ½ A TEACUP OF PARSLEY, FINELY CHOPPED
- CORN OIL, FOR FRYING
- SALT AND BLACK PEPPER TO TASTE
Cut the meat diagonally into four tall and large steaks. Leave the potatoes to soak in ice cold water for 30 minutes. Fry the garlic in oil that has not been overheated, or else it will burn; set aside. Fry the potatoes in hot oil, until lightly golden; drain in a paper towel and season with a dash of salt. Season the steaks with salt and black pepper. Heat a frying pan with 4 tablespoons of corn oil and sear the steaks on all sides, until golden. Transfer to a baking tray and roast for 10 minutes at 180°C . In the same pan, quickly braise the rice. Set the dishes with the tenderloin covered with garlic, the potatoes, and the rice. Sprinkle parsley and serve with egg farofa.
Cosmopolita Restaurant, Lapa, Rio de Janeiro, mid-20th century. Had he not gone down in history for presiding the First Special Session of the U.N. General Assembly, in 1947, the Rio Grande do Sul born diplomat Osvaldo Aranha at the very least holds the honour of having his name linked to the steak and garlic dish, his favourite recipe.