Prep 20 mins
Cook 40 mins
Brazilian barbecue in the style of Sao Paulo. From Philip Wagner's page. nt
Make and share this Paulista Churrasco recipe from Food.com.
- 2 lbs beef tenderloin
- 3 teaspoons salt
- 2 lemons, juice of
- 2 garlic cloves, mashed
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon crushed red pepper flakes
- 1 large onion, chopped
- 1⁄2 cup cilantro leaf
- Marinate the beef overnight in the juice of 1 lemon, salt and garlic.
- The next day, barbecue the meat, until done to your preference, turning frequently.
- Serve with a sauce made with the remaining lemon, the hot pepper, onion and cilantro.
I used rib eyes for this one and they came out so deliciously flavored and tender on the grill! It was worth every second of preparation for that first bite! We loved ours medium rare. I am saving this one to WOW company when we have some coming for dinner. I can't wait to see their reaction to that first bite too! Delicious!
Great beef tenderloin! Marinaded overnight and made on the BBQ. Tender and absolutely delicious. Made the sauce in a separate pot subbing parsley for some of the cilantro - sauce added a real zing. Thank you for sharing. Nov3/08 - adding the stars I seem to have missed back in June.
Very, very flavourful. I also used ribeye steaks, reduced the salt to 2 teaspoons, but increased the garlic to 3 cloves. I do this in a lot of recipes because of watching sodium intake. The sauce really added pizzazz and made it a wonderful dinner tonite! Made for ZWT4.