Scrumptious Brazilian Churrasco Steak with Garlic Butter Sauce and Creamy Mashed Cassava

Allergens

Dairy, Soy

Ingredients

• 4 (6
• ounce) beef tenderloin steaks, about 1 inch thick
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper
• 4 cloves garlic, minced
• 1/2 cup unsalted butter
• 4 medium cassava, peeled and cut into cubes
• 1 cup whole milk or coconut milk
• 2 tablespoons sour cream or crème fraîche
• 2 tablespoons chopped parsley
• 1 teaspoon freshly ground black pepper

Instructions

1. Start by prepping the churrasco steaks by seasoning them with salt and freshly ground black pepper. In a large skillet, heat the vegetable oil over medium high heat. Add the steaks and cook for 3 4 minutes per side or until desired doneness is reached. Remove from pan and let rest for a few minutes before slicing. For the garlic butter sauce, in a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and sauté until fragrant, about 1 2 minutes. Remove from heat and set aside. To prepare the creamy mashed cassava, boil the cubed cassava in a pot of salted water for 15 20 minutes or until tender. Drain well and mash with milk or coconut milk, sour cream or crème fraîche, parsley, and freshly ground black pepper. Slice the churrasco steaks and arrange on a plate. Drizzle with the garlic butter sauce and serve alongside the mashed cassava for a flavorful and satisfying meal.

Chef’s Insight

The key to this dish is perfectly seasoning and cooking the churrasco steak, allowing it to rest before slicing, and ensuring the garlic butter sauce is rich and fragrant.

Notes

This dish is perfect for those following a standard diet and looking to add variety to their meal rotation.