Photo Credit: Ricardo Cobra/Man in Apron

Ingredients:

2 tablespoons butter

2 tablespoons olive oil

1 kg (2.2 lbs) filet mignon

2 teacups red wine

1 tablespoon vegetable broth

2 bay leaves

Pepper and peppercorn to taste

Salt to taste

Preparation method:

Heat the olive oil and butter to a high temperature. Fry the meat until browned on all sides. It takes 10 minutes of frying per kilo (35.27 oz) of meat for crispiness on the outside and redness inside. Add a teacup of red wine and allow the meat absorb the taste. Set the meat aside. Onto the same pan pour the other cup of red wine, the vegetable broth dissolved in 1 teacup of water, two bay leaves, peppercorn, pepper and salt to taste. Let it improve. If necessary, add some more butter or some cornstarch to thicken it.

Rosbife Caseiro

Ingredients:

1 cup all-purpose flour
4 tablespoons cornstarch
1 tablespoon baking powder
2 cups cooked potatoes
300 ml beer
1 teaspoon salt
Parsley to taste
Pepper sauce to taste
Black pepper to taste
2 cups crab meat (siri)
Salt to taste

Preparation:

Put all the dry ingredients and 1 teaspoon salt in a bowl. Mix with the beer, and set aside.

In another bowl, mix potatoes, crab meat, pepper sauce, black pepper, parsley and salt to taste. Mix thoroughly with your hands.

Shape the crab mixture into balls, coat with the beer batter and fry immediately.