Ingredients:

• 4 mignon medallions
• 1 tablespoon of olive oil
• Salt
• Black pepper
• 3 boiled potatoes
• 1/2 cup warm water
• 3 tablespoons of Brazil Nut Oil
• 8 units of Brazil nuts

Method of Preparation:

1. Season the medallions with salt and black pepper.

2. Grease a thick-bottomed pan with olive oil, turn on the heat and when the pan is hot, place the fillets.

3. Grill the fillets on both sides and set aside.

4. In a food processor, place the boiled potato, Brazil nut oil, chestnuts and warm water.

5. Beat until it forms a smooth and homogeneous cream.

6. Adjust the salt and return to the pan to heat.