Brazilian recipe
Four Cheese Filet Mignon: Easy and Delicious Recipe
Prepare a succulent filet mignon enveloped in a creamy four-cheese sauce. A classic and practical recipe to impress.
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Ingredients
1 kg filet mignon medallions
Salt to taste
1 tablespoon minced garlic
2 tablespoons margarine
3 tablespoons margarine
1 1/2 tablespoons all-purpose flour
1/2 liter milk
100 g grated Parmesan cheese
100 g grated provolone cheese
100 g grated meia-cura cheese
100 g grated ball cheese
1/2 liter heavy cream
1 tablespoon powdered beef bouillon
7 Italian bread toasts
1 tablespoon fine herbs
Chopped sun-dried tomatoes to taste
Salt to taste
1 tablespoon minced garlic
2 tablespoons margarine
3 tablespoons margarine
1 1/2 tablespoons all-purpose flour
1/2 liter milk
100 g grated Parmesan cheese
100 g grated provolone cheese
100 g grated meia-cura cheese
100 g grated ball cheese
1/2 liter heavy cream
1 tablespoon powdered beef bouillon
7 Italian bread toasts
1 tablespoon fine herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
All-purpose flour, milk, heavy cream, and margarine can be found in most supermarkets. Various types of cheese, such as Parmesan, provolone, and meia-cura, are available at the dairy section of grocery stores. Look for fine herbs and sun-dried tomatoes in the spice or gourmet sections. Filet mignon can be purchased from the meat counter at butcher shops or supermarkets. Packaged Italian bread toasts are usually found in the bread or snack aisle.
Preparation method
- Season the filet mignon medallions with salt and minced garlic
- In a large skillet, heat 2 tablespoons of margarine and brown the filet mignon medallions over medium-high heat
- Remove the medallions from the skillet and set aside
- In the same skillet, add the remaining 3 tablespoons of margarine
- Add the all-purpose flour and stir well, forming a paste
- Gradually add the milk, stirring constantly to prevent lumps, until a white cream is obtained
- Cook over low heat until the cream thickens
- Incorporate the grated cheeses (Parmesan, provolone, meia-cura, and ball cheese) into the cream
- Add the heavy cream and powdered beef bouillon
- Mix well until the cheeses melt and the sauce is homogeneous
- In an ovenproof dish or serving plate, arrange the Italian bread toasts
- Place the filet mignon medallions over the toasts
- Pour the four-cheese sauce over the medallions
- Garnish with chopped sun-dried tomatoes and fine herbs
Observations
Filet Mignon with Four Cheeses is a classic Brazilian dish, known for its rich flavors and ease of preparation. Ideal for special occasions or an elegant dinner at home, it combines the tenderness of filet mignon with a velvety and aromatic sauce made with an irresistible blend of four cheeses. This recipe is an excellent option for those seeking a flavorful main course that appeals to all palates.
The secret to a perfect filet lies in the quality of the meat and the harmony of the cheeses in the sauce. The combination of Parmesan, provolone, meia-cura, and ball cheese provides depth and complexity to the sauce, while the heavy cream ensures a silky texture. Served with Italian bread toasts and garnished with chopped sun-dried tomatoes and fine herbs, this dish becomes a complete and memorable dining experience.
The secret to a perfect filet lies in the quality of the meat and the harmony of the cheeses in the sauce. The combination of Parmesan, provolone, meia-cura, and ball cheese provides depth and complexity to the sauce, while the heavy cream ensures a silky texture. Served with Italian bread toasts and garnished with chopped sun-dried tomatoes and fine herbs, this dish becomes a complete and memorable dining experience.
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