Filé Oswaldo Aranha
filé mignon grelhado coberto com alho frito no azeite, servido com batata chips da casa, farofa de bacon e ovos, arroz branco e vinagrete.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Cinema Reserva Cultural Niterói
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Filé Oswaldo Aranha is a classic Brazilian dish named after the politician Oswaldo Aranha, who was a prominent figure in Brazilian history. The dish was reportedly created and popularized at the Cosme Velho restaurant in Rio de Janeiro, where Aranha was a regular customer and often requested this specific combination of ingredients. It became so associated with him that it eventually adopted his name.
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Filé Oswaldo Aranha is more than just a meal; it's a culinary symbol of Rio de Janeiro and a tribute to a respected historical figure. It represents a specific era and embodies the Carioca (Rio de Janeiro) culinary style, emphasizing generous portions and simple, comforting flavors.
Named After a Politician
The dish's name directly connects it to Oswaldo Aranha, a significant figure in Brazilian diplomacy and politics. Eating the dish is, in a way, a nod to Brazilian history and culture.
Restaurant Culture
The origin of the dish in a specific restaurant highlights the importance of local restaurants and culinary traditions in shaping Brazilian cuisine. It's a dish often found in traditional 'botequins' or casual restaurants.
Carioca Identity
Filé Oswaldo Aranha is strongly associated with Rio de Janeiro and is considered a typical Carioca dish, reflecting the city's vibrant culinary scene and love for simple, flavorful food.
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Filé Oswaldo Aranha offers a rich and savory flavor profile, blending the tenderness of perfectly grilled beef with the pungent aroma of garlic and the crispy textures of the sides.
The primary flavor comes from the tender and juicy grilled beef tenderloin (filé mignon). The copious amounts of crispy fried garlic, cooked in olive oil, infuse the beef with a strong, aromatic, and slightly spicy garlic flavor. The side dishes contribute various textural and flavor contrasts: the salty and smoky bacon farofa (toasted cassava flour with bacon and eggs) provides a grainy texture and savory notes; the homemade potato chips add crispiness and saltiness; the white rice offers a neutral base; and the vinaigrette (often a simple tomato and onion salad with vinegar) provides a refreshing acidity to balance the richness of the other components.
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Garlic Perfection
The garlic is crucial. Fry it slowly in plenty of olive oil until golden brown and crispy, but be careful not to burn it, as burnt garlic will become bitter. The oil infused with garlic flavor is also delicious drizzled over the beef and rice.
Beef Quality Matters
Use high-quality beef tenderloin for the best results. The beef should be cooked to your preferred level of doneness but is usually served medium-rare to medium.
Homemade Chips
While store-bought chips can be used, homemade potato chips are significantly better. Slice the potatoes thinly and fry them until golden brown and crispy. Season generously with salt.
Farofa Variation
The farofa can be customized to your liking. Some variations include adding onions, peppers, or other ingredients. The bacon provides a salty, smoky flavor that complements the other ingredients.
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