Brazilian recipe
Filet Mignon with Four-Cheese Sauce: An Easy, Delicious Recipe
Prepare tender filet mignon coated in a rich, creamy four-cheese sauce. A classic, fuss-free dish perfect for impressing guests.
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Ingredients
1 kg filet mignon medallions
Salt to taste
1 tablespoon chopped 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 (Queijo Bola)
1/2 liter heavy cream
1 tablespoon beef bouillon powder
7 slices toasted Italian bread
1 tablespoon mixed herbs
Chopped sun-dried tomatoes, to taste
Salt to taste
1 tablespoon chopped 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 (Queijo Bola)
1/2 liter heavy cream
1 tablespoon beef bouillon powder
7 slices toasted Italian bread
1 tablespoon mixed herbs
Chopped sun-dried tomatoes, to taste
Where to find ingredients
Filet mignon medallions: Look for these at your local butcher shop or the meat counter in your supermarket. They are typically found pre-cut. If unavailable, you can cut your own from a whole filet.
Parmesan cheese: Widely available in most grocery stores, usually in the dairy section, either pre-grated or in blocks.
Provolone cheese: Commonly found in the deli or cheese section of your supermarket.
Meia-Cura cheese: This is a semi-hard Brazilian cheese. If you can't find it at a Latin American or Brazilian specialty store, a good substitute would be a good quality aged Gouda or a sharp white cheddar. Ask at imported cheese sections.
Ball cheese (Queijo Bola): This is a type of mild, semi-firm cheese, often compared to a young Edam or Gouda. It's usually found in Brazilian or Latin American specialty stores. If unavailable, a mild Gouda or Edam cheese can be used as a substitute.
Heavy cream: Available in the dairy section of any supermarket.
Beef bouillon powder: Commonly found in the spice or seasoning aisle of your grocery store.
Italian bread: Available at most bakeries or the bread aisle of your supermarket. For toasting, you can use a baguette or a crusty country loaf.
Margarine: A common spread found in the dairy or baking aisle of any supermarket.
Sun-dried tomatoes: Usually found in jars in the condiments or international foods section of your supermarket. They are often packed in oil.
Mixed herbs (ervas-finas): You can use a pre-mixed dried herb blend from the spice aisle, or fresh finely chopped parsley and chives for a brighter flavor.
Parmesan cheese: Widely available in most grocery stores, usually in the dairy section, either pre-grated or in blocks.
Provolone cheese: Commonly found in the deli or cheese section of your supermarket.
Meia-Cura cheese: This is a semi-hard Brazilian cheese. If you can't find it at a Latin American or Brazilian specialty store, a good substitute would be a good quality aged Gouda or a sharp white cheddar. Ask at imported cheese sections.
Ball cheese (Queijo Bola): This is a type of mild, semi-firm cheese, often compared to a young Edam or Gouda. It's usually found in Brazilian or Latin American specialty stores. If unavailable, a mild Gouda or Edam cheese can be used as a substitute.
Heavy cream: Available in the dairy section of any supermarket.
Beef bouillon powder: Commonly found in the spice or seasoning aisle of your grocery store.
Italian bread: Available at most bakeries or the bread aisle of your supermarket. For toasting, you can use a baguette or a crusty country loaf.
Margarine: A common spread found in the dairy or baking aisle of any supermarket.
Sun-dried tomatoes: Usually found in jars in the condiments or international foods section of your supermarket. They are often packed in oil.
Mixed herbs (ervas-finas): You can use a pre-mixed dried herb blend from the spice aisle, or fresh finely chopped parsley and chives for a brighter flavor.
Preparation method
- Season the filet mignon medallions with salt and chopped garlic
- In a large skillet, heat 2 tablespoons of margarine over medium-high heat and sear the filet mignon medallions until browned
- 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 to form a paste
- Gradually whisk in the milk, stirring constantly to prevent lumps, until a white sauce forms
- Cook over low heat until the sauce thickens
- Stir in the grated cheeses (Parmesan, Provolone, Meia-Cura, and Ball cheese) into the sauce
- Add the heavy cream and beef bouillon powder
- Mix well until the cheeses are melted and the sauce is smooth
- On a serving platter or baking dish, arrange the toasted Italian bread slices
- Place the seared filet mignon medallions on top of 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-Cheese Sauce is a beloved Brazilian dish, celebrated for its rich flavors and straightforward preparation. It's ideal for special gatherings or an elegant weeknight dinner, combining the tenderness of filet mignon with a velvety, aromatic sauce made from an irresistible mix of four cheeses. This recipe offers a satisfying main course that's sure to delight everyone's taste buds.
The secret to a perfect filet lies in the quality of the meat and the harmony of the cheeses in the sauce. The blend of parmesan, provolone, meia-cura, and ball cheese adds depth and complexity, while the heavy cream ensures a silky texture. Served with toasted Italian bread and garnished with sun-dried tomatoes and fine herbs, this dish becomes a complete and memorable culinary experience.
The secret to a perfect filet lies in the quality of the meat and the harmony of the cheeses in the sauce. The blend of parmesan, provolone, meia-cura, and ball cheese adds depth and complexity, while the heavy cream ensures a silky texture. Served with toasted Italian bread and garnished with sun-dried tomatoes and fine herbs, this dish becomes a complete and memorable culinary experience.
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