Cured tenderloin with cassava mille-feuille and clarified butter foam

Method

The cure

1. Mix the salt and the brown sugar. Cover the trimmed tenderloin with the mixture and refrigerate for 24 hours, turning halfway.
2. Rinse the tenderloin under running water, pat dry and leave uncovered in the fridge for another 2 hours to form a skin.

The mille-feuille

3. Slice the peeled cassava into thin sheets on a mandoline.
4. Melt 200 g of butter and layer the cassava in a tin, brushing butter and sprinkling grated coalho cheese between layers.
5. Cover with foil and bake at 180 °C for 50 minutes. Remove the foil and bake for 15 more minutes until golden.
6. Cool under a weight, cut into rectangles and brown in a pan before serving.

The foam

7. Heat the cream with 100 g of clarified butter until nearly boiling. Blend with a hand blender until foamy.

Plating

8. Sear the tenderloin in a very hot pan for 2 minutes per side. Slice thinly.
9. Serve over the mille-feuille with the foam on top.