Brazilian recipe
Four-Cheese Filet Mignon: Easy and Delicious Recipe
Prepare a juicy filet mignon enveloped in a creamy four-cheese sauce. 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 cheese (meia-cura)
100 g grated ball cheese (Gouda or Edam style)
1/2 liter heavy cream
1 tablespoon powdered beef bouillon
7 slices toasted Italian bread
1 tablespoon mixed dried herbs (herbes de Provence or similar)
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 cheese (meia-cura)
100 g grated ball cheese (Gouda or Edam style)
1/2 liter heavy cream
1 tablespoon powdered beef bouillon
7 slices toasted Italian bread
1 tablespoon mixed dried herbs (herbes de Provence or similar)
Chopped sun-dried tomatoes to taste
Where to find ingredients
Purchase beef tenderloin, cheeses, and other ingredients at your local supermarket or butcher shop. Sun-dried tomatoes and dried herbs can be found in the spice or international foods aisle.
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, and ball cheese) into the cream
- Add the heavy cream and powdered beef bouillon
- Mix well until the cheeses melt and the sauce is smooth
- Arrange the toasted Italian bread slices on a serving platter or in a baking dish
- 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 dried herbs
Observations
Four-Cheese Filet Mignon 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 from an irresistible blend of four cheeses. This recipe is an excellent option for those looking for 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, meia-cura (semi-hard cheese), and ball cheese (Gouda or Edam style) lends depth and complexity to the sauce, while the heavy cream ensures a silky texture. Served with toasted Italian bread and garnished 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 cheese), and ball cheese (Gouda or Edam style) lends depth and complexity to the sauce, while the heavy cream ensures a silky texture. Served with toasted Italian bread and garnished with chopped sun-dried tomatoes and fine herbs, this dish becomes a complete and memorable gastronomic experience.
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