Brazilian recipe
Filet Mignon with Four Cheeses Sauce
Prepare a succulent filet mignon enveloped in a creamy sauce made with four kinds of cheese. A classic and practical recipe to impress.
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Ingredients
1 kg beef tenderloin medallions
Salt to taste
1 tablespoon minced garlic
2 tablespoons butter
3 tablespoons butter
1 1/2 tablespoons all-purpose flour
1/2 liter milk
100 g grated Parmesan cheese
100 g grated provolone cheese
100 g grated semi-cured cheese
100 g grated ball cheese
1/2 liter heavy cream
1 tablespoon powdered beef bouillon
7 slices toasted Italian bread
1 tablespoon mixed herbs
Chopped sun-dried tomatoes to taste
Salt to taste
1 tablespoon minced garlic
2 tablespoons butter
3 tablespoons butter
1 1/2 tablespoons all-purpose flour
1/2 liter milk
100 g grated Parmesan cheese
100 g grated provolone cheese
100 g grated semi-cured cheese
100 g grated ball cheese
1/2 liter heavy cream
1 tablespoon powdered beef bouillon
7 slices toasted Italian bread
1 tablespoon mixed herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
Purchase beef tenderloin, cheeses, cream, and other ingredients at your local supermarket or butcher shop. Sun-dried tomatoes and herbs can be found in the international or spice aisle.
Preparation method
- Season the beef tenderloin medallions with salt and minced garlic
- In a large skillet, heat 2 tablespoons of butter and sear the beef tenderloin medallions over medium-high heat
- Remove the medallions from the skillet and set aside
- In the same skillet, add the remaining 3 tablespoons of butter
- 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, semi-cured cheese, 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 a baking dish or serving plate, arrange the toasted Italian bread slices
- Place the beef tenderloin medallions over the toasted bread
- Pour the four-cheese sauce over the medallions
- Garnish with chopped sun-dried tomatoes and mixed herbs
Observations
Filet Mignon with Four Cheeses Sauce is a classic 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, aromatic sauce made from an irresistible blend of four cheeses. This recipe is an excellent option for those seeking a flavorful main course that pleases 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, semi-cured cheese, and ball cheese lends depth and complexity to the sauce, while the heavy cream ensures a silky texture. Served with toasted Italian bread and finished with chopped sun-dried tomatoes and fine herbs, this dish becomes a complete and memorable gastronomic 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, semi-cured cheese, and ball cheese lends depth and complexity to the sauce, while the heavy cream ensures a silky texture. Served with toasted Italian bread and finished with chopped sun-dried tomatoes and fine herbs, this dish becomes a complete and memorable gastronomic experience.
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