Top local chef Roberta Sudbrack presents an entrée exemplifying Rio’s cosmopolitan cuisine, and made with easy-to-find ingredients—a favorite dish of former Brazilian president Fernando Henrique Cardoso.
Ingredients:
3 pounds filet mignon
1 onion, finely chopped
2 cloves garlic, finally chopped
6 seedless, skinless tomatoes, cubed
1/4 cup pelati tomatoes, strained
2 cups demiglace (concentrated veal stock)
Extra-virgin olive oil
Unsalted butter
Salt and freshly ground pepper
Directions:
Cut filet mignon into small cubes. Sauté meat with butter and olive oil until golden brown. Season with salt and pepper; set meat aside. Sauté onion and garlic in same pan (add more olive oil if needed). Put in meat and cubed tomatoes and simmer. Add pelati tomatoes and demiglace. Cook over medium heat until thick. Salt to taste. Serve with white rice, manioc flour and carrots slices toasted in butter, and fried breaded banana.
Servings: Serves eight.
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