The tender is a guaranteed presence on the Christmas table because it is practical, beautiful and full of flavor. The combination of orange and honey provides a balance of sweet and citrus, while helping to keep the meat tender during the oven, resulting in a golden, fragrant roast.
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In this version, the marinade does all the flavor work and the sauce comes out of the bottom of the pan, sufficiently thickened. The result is an elegant dish, easy to make and perfect to accompany Christmas rice, farofa or roasted vegetables.
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See how to do it:
Ingredients
- 1 mini boneless fillet weighing approximately 1 kg
- 1 cup (tea) orange broth
- 1 cup dry white wine
- 1/4 cup (tea) honey
- 2 tablespoons of honey for brushing
- 3 cloves
- 3 grains of black pepper
- 2 tablespoons cornstarch
- Salt to taste
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To start cooking, start with simple recipes, read the recipe carefully and follow the instructions step by step.
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Maintain organization in the kitchen, using basic utensils and ensuring knives are sharp.
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Also preheat stoves and ovens and use low heat to avoid burning food, and pay attention to food signs, such as smell and color.
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Separate and measure all ingredients before lighting the heat. This saves you from wasting time looking for something in the middle of preparation.
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For beginners, low or medium heat is ideal as it gives more time to react and prevents food from burning.
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It is normal that the first attempts are not perfect. Cooking is a learning process
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Preparation method
In a large bowl, combine the orange broth, white wine, 1/4 cup honey, cloves and black peppercorns.
With the tip of a sharp knife, make superficial diamond cuts across the entire surface of the tender.
Place the filet mignon in the marinade, cover with plastic wrap and let rest out of the refrigerator for 1 hour.
When there are 30 minutes left before the marinade is finished, preheat the oven to 200°C.
Transfer the filet mignon to a baking sheet, pour all the marinade over it and cover with foil, shiny side down.
Bake for 30 minutes.
Remove the foil, baste the tender with the liquid from the pan and brush with 2 tablespoons of honey.
Return to the oven for another 20 minutes, basting again after the first 10 minutes, until golden brown.
Remove tender from oven, transfer to a cutting board and cover lightly with foil. Reserve the roasting liquid.
Separate about 1/3 cup of the liquid, discard the cloves and pepper, and dissolve the cornstarch.
Bring the remaining liquid over medium heat until boiling, reduce the heat and add the dissolved starch, stirring constantly until it thickens.
Adjust the salt, slice the fillet and serve with the sauce on top or on the side.
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