Trinxado or Portuguese trinchado Recipe
300g mature beef fillet
30ml clarified butter
1 Tbsp garlic (to taste)
1 Tbsp fresh ground chilli (to taste)/ 2 tbsp peri peri
1 tsp paprika, ground
2 bay leaves
80-100ml D/W wine
50ml veal jus
Portuguese style potatoes (Pommes Game)
10ml olive oil (2 x 5ml)
In a container put cubed beef fillet, garlic, chilli, paprika, bay leaves, wine, seasoning, olive oil. Mix well with meat, marinating all pieces. Put drained fillet carefully into very hot pan with clarified butter & olive oil (“smoking” pan). Avoid splashing as fat is hot!
Seal on at least 2 sides (dark brown). Remove from pan. Deglaze with marinade. Add cream and veal jus. Reduce till required consistency.