Brazilian recipe
Filet Mignon with Four Cheeses
Prepare a juicy filet mignon wrapped in a creamy sauce with four types 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 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 semi-hard aged cheese (meia-cura)
100 g grated ball cheese
1/2 liter heavy cream
1 tablespoon beef bouillon powder
7 slices toasted Italian bread
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 semi-hard aged cheese (meia-cura)
100 g grated ball cheese
1/2 liter heavy cream
1 tablespoon beef bouillon powder
7 slices toasted Italian bread
1 tablespoon fine herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
All ingredients can be found at most major grocery stores. Specialty cheeses like meia-cura or ball cheese might be available at delis or international food markets. Fresh herbs are typically found in the produce section.
Preparation method
- Season the beef tenderloin medallions with salt and minced garlic
- In a large skillet, heat 2 tablespoons of margarine and brown 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 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, semi-hard aged cheese, and ball cheese) into the cream
- Add the heavy cream and beef bouillon powder
- Mix well until the cheeses melt and the sauce becomes homogeneous
- In an ovenproof 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 fine herbs
Observations
Filet Mignon with Four Cheeses is a traditional Brazilian dish, known for its richness of flavors and practicality in preparation. Ideal for special occasions or an elegant dinner at home, it combines the succulence of filet mignon with a velvety and aromatic sauce made with an irresistible combination of four cheeses. This recipe is an excellent option for those looking for 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 ball cheese gives 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 ball cheese gives 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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