Brazilian recipe
Filet Mignon with Four Cheeses Sauce
Prepare a succulent filet mignon enveloped in a creamy sauce made with four types of cheese. 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 'queijo bola'
1/2 liter heavy cream
1 tablespoon powdered beef bouillon
7 slices toasted Italian bread
1 tablespoon mixed dried herbs (herbes fines)
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 'queijo bola'
1/2 liter heavy cream
1 tablespoon powdered beef bouillon
7 slices toasted Italian bread
1 tablespoon mixed dried herbs (herbes fines)
Chopped sun-dried tomatoes to taste
Where to find ingredients
Filet mignon can be found at most supermarkets in the meat section, butcher shops, or specialty meat stores.
Parmesan and Provolone cheeses are widely available in most supermarkets in the cheese aisle.
'Meia-cura' and 'queijo bola' are Brazilian cheeses. Look for them in Latin or Brazilian specialty food stores, or in the imported cheese section of larger supermarkets. If unavailable, substitute with a good quality medium-sharp cheddar or Gruyère for 'meia-cura', and a mild Havarti or Monterey Jack for 'queijo bola'.
Heavy cream is available in the dairy section of most supermarkets.
Powdered beef bouillon is available in the spice or international aisle of most supermarkets.
Italian bread can be found at bakeries or the bread aisle of supermarkets. Toast slices until golden brown.
Sun-dried tomatoes are usually found in jars in the pasta sauce aisle or the international foods section of supermarkets.
Mixed dried herbs (herbes fines) are available in the spice aisle of most supermarkets.
Parmesan and Provolone cheeses are widely available in most supermarkets in the cheese aisle.
'Meia-cura' and 'queijo bola' are Brazilian cheeses. Look for them in Latin or Brazilian specialty food stores, or in the imported cheese section of larger supermarkets. If unavailable, substitute with a good quality medium-sharp cheddar or Gruyère for 'meia-cura', and a mild Havarti or Monterey Jack for 'queijo bola'.
Heavy cream is available in the dairy section of most supermarkets.
Powdered beef bouillon is available in the spice or international aisle of most supermarkets.
Italian bread can be found at bakeries or the bread aisle of supermarkets. Toast slices until golden brown.
Sun-dried tomatoes are usually found in jars in the pasta sauce aisle or the international foods section of supermarkets.
Mixed dried herbs (herbes fines) are available in the spice aisle of most supermarkets.
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 avoid lumps, until a white cream is obtained
- Cook over low heat until the cream thickens
- Incorporate the grated cheeses (Parmesan, Provolone, meia-cura, and queijo bola) into the cream
- Add the heavy cream and the powdered beef bouillon
- Mix well until the cheeses melt and the sauce becomes homogeneous
- In a baking dish or serving plate, arrange the toasted Italian bread slices
- Place the filet mignon medallions over the toasted bread
- Pour the four-cheese sauce over the medallions
- Garnish with chopped sun-dried tomatoes and mixed dried herbs
Observations
Filet Mignon with Four Cheeses Sauce is a traditional 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, aromatic sauce made from 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' (semi-hard aged cheese), and 'queijo bola' (a type of mild, slightly firm 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, 'meia-cura' (semi-hard aged cheese), and 'queijo bola' (a type of mild, slightly firm 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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