This dish is more of a suggestion than a recipe (because here on the blog there are already some very similar recipes). For those who want to look nice on Valentine’s Day, but don’t know much about cooking, it’s perfect! I know that when many people read “mustard” they immediately remember that pronounced taste that comes with sandwiches or hot dogs, but forget it! I also don’t like mustard like that, except in sauces and as a seasoning and I love this recipe! Trust me, it’s worth it!
Start with the potatoes. To serve two people, count 2 medium potatoes. Peel them and chop them into medium cubes. Cook in boiling water until soft, but not falling apart. Drain and reserve.
In a frying pan, heat 1 tablespoon of butter and a tablespoon of oil (this is to prevent the butter from burning). Add the potatoes and coat them well in the butter (if you want to add a little chopped garlic, that would be delicious too). Keep it on fire, stirring constantly for about 5 minutes. Add a large handful of parsley, sprinkle with salt and black pepper. Sauteed potatoes ready!
Now the sauce that goes on the meat.
Combine in a microwave-safe container:
2 tablespoons of Catupiry® or another similar creamy cheese, add 2 tablespoons of cream, 2 tablespoons of milk and 1 tablespoon of mustard. I used Dijon mustard, but if you don’t have it, you can use regular yellow which is also good. Place in the microwave to heat and mix well. If it’s still too thick, add a little more milk. Add salt and sprinkle black pepper (optional).
Now let’s get to the meat. I used some filet mignon medallions, which were more like escalopes than medallions, but whatever.
I seasoned and grilled as I taught in this post: http://www.panelaterapia.com/2014/05/como-temperar-e-grelhar-bifes.html
When assembling, I added a few sprigs of parsley and a few grains of pink pepper, just to add some freshness. It looks really good, you see!
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