Filé à Oswaldo Aranha
Steak prepared with garlic, olive oil, and parsley, typically served with rice, beans, farofa, and Portuguese potatoes.
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.
Restaurante Girassol
Filé à Oswaldo Aranha is named after the Brazilian politician Oswaldo Aranha (1894-1960). He was a frequent patron of the Cosme Velho restaurant in Rio de Janeiro, where he always ordered steak prepared in a specific way. Over time, the restaurant named the dish in his honor, and it became a popular part of Brazilian cuisine.
Filé à Oswaldo Aranha is more than just a dish; it's a cultural icon in Rio de Janeiro and Brazil. It represents a connection to a historical figure and a specific culinary tradition. It is a dish that is frequently associated with a traditional 'Brazilian' meal
Connection to Oswaldo Aranha
The dish's direct association with a prominent Brazilian politician makes it a symbol of history and local identity. Ordering this dish connects you to a part of the country's past.
Restaurant Culture
The dish originated in a specific restaurant, highlighting the importance of restaurants in shaping and preserving Brazilian culinary traditions. The story of its origin contributes to the dish's appeal.
Typical Brazilian Meal
The combination of steak, rice, beans, farofa, and potatoes is a classic representation of a complete and satisfying Brazilian meal, reflecting the country's diverse culinary influences.
The dish offers a savory and aromatic flavor profile, characterized by the robust garlic and olive oil infused into the steak. The parsley adds a fresh, herbaceous note, while the accompanying side dishes contribute a diverse range of textures and tastes.
The steak itself is infused with a strong garlic flavor, enhanced by the richness of olive oil. The parsley provides a bright, fresh counterpoint. The rice offers a neutral base, while the beans add a hearty, earthy element. Farofa, made from toasted cassava flour, provides a crunchy texture and nutty flavor. Portuguese potatoes, often fried, offer a salty and satisfying crispiness.
Garlic Preparation
Don't skimp on the garlic! Use plenty of freshly minced garlic and let it sizzle gently in the olive oil before adding the steak to infuse the oil properly. Avoid burning the garlic to prevent bitterness.
Steak Selection
Choose a tender cut of beef, such as sirloin (filé mignon in Portuguese), for the best results. Ensure the steak is of good quality, as the dish relies on the meat's natural flavor.
Portuguese Potatoes Crispness
For truly crispy Portuguese potatoes, soak the sliced potatoes in cold water for at least 30 minutes before frying. This removes excess starch and helps them crisp up better. Dry them thoroughly before frying in hot oil.
Farofa Texture
Pay attention to the farofa. Adjust the amount of butter or oil used to toast the cassava flour to achieve your desired level of crispness. You can also add other ingredients like bacon bits or chopped nuts for added flavor and texture.
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