Whether you’re experiencing the full Rodizio of slow-roasted meats (with their infamous pineapple) or other popular items, like the Brazilian Coconut Chicken or flatbreads, Carnaval Brazilian Grill makes any visit feel like a getaway. That’s why we were thrilled to get the recipe for their 30 Day Filet, along with a martini that has us ready for spring.
Blueberry Lemon Martini
Ingredients:
3 lemons
3-10 blueberries
1/2 oz simple syrup
Muddle
2 oz Ketel One Citroen
1/2 oz Tattersall Orange Crema
Directions:
Shake and strain ingredients into a martini glass.
Dip rim into sugar.
Garnish with skewer of blueberries.
Aaden Lohrd
Bartender/Server
“The blueberry lemon drop is our own fresh twist on the lemon drop martini.”
30 Day Filet
Ingredients:
8 oz Dry Aged Filet – trimmed appropriately
1 oz House Spice (salt, pepper, garlic, onion, mustard)
4 oz Parmesan Peppercorn Compound Butter
3 oz Blistered Snow Peas
5 oz Roasted Garlic & Himalayan salted potato puree
½ oz Balsamic Reduction
1 sprig Thyme
1 sprig Rosemary
Garnish Micro Beet
Garnish Micro Cilantro
Directions:
Pat steak dry and season liberally with house spice.
Lightly oil cast iron skillet and heat on medium heat until pan starts to smoke.
Sear filet, presentation side down.
Flip steak after 3-4 minutes, and add 2 oz compound butter.
Add Rosemary and Thyme sprigs.
Baste steak with herb butter for 2-3 minutes.
Place skillet into 400 degree oven and roast until the internal temperature has reached 138 degrees (or your preferred temperature.
Plate dish as you see fit (with potatoes and snow peas).
Top steak with more compound butter and balsamic reduction.
Using a searzall professional torch (or a broiler) lightly broil the butter and balsamic reduction.
Nicholas Skajewski
Executive Chef
“This is our house dry-aged tenderloin; it’s dry-aged a minimum of 30 days. With us being a Brazilian steakhouse, we serve a lot of steaks that are very different from the rest of Sioux Falls.”
