Brazilian recipe
Four Cheese Filet Mignon
Prepare a succulent 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 meia-cura cheese
100 g grated queijo bola
1/2 liter heavy cream
1 tablespoon powdered beef stock
7 slices toasted Italian bread
1 tablespoon mixed 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 meia-cura cheese
100 g grated queijo bola
1/2 liter heavy cream
1 tablespoon powdered beef stock
7 slices toasted Italian bread
1 tablespoon mixed herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
You can find these ingredients at most supermarkets and specialty food stores. Beef tenderloin, cheeses, and herbs are widely available. Margarine and flour are pantry staples. Sun-dried tomatoes can be found in jars or cans in the preserved vegetable section. Powdered beef stock is available in the spice or seasoning aisle.
Preparation method
- Season the beef tenderloin medallions with salt and minced garlic
- In a large skillet, heat 2 tablespoons of margarine 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 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, meia-cura, and queijo bola) into the cream
- Add the heavy cream and powdered beef stock
- Mix well until the cheeses melt and the sauce becomes smooth
- In a baking dish or serving platter, arrange the toasted Italian bread
- Place the beef tenderloin medallions over the toast
- Pour the four-cheese sauce over the medallions
- Garnish with chopped sun-dried tomatoes and mixed herbs
Observations
Four Cheese Filet Mignon is a classic dish, known for its richness of flavors and ease of preparation. Ideal for special occasions or an elegant dinner at home, it combines the succulence of filet mignon with a velvety, 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 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 (a semi-hard Brazilian cheese), and 'queijo bola' (a type of mild, semi-hard 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 fresh 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 (a semi-hard Brazilian cheese), and 'queijo bola' (a type of mild, semi-hard 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 fresh herbs, this dish becomes a complete and memorable gastronomic experience.
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