Brazilian recipe
Filet with Four Cheeses
Prepare a succulent filet mignon coated in a creamy four-cheese sauce. 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 ball cheese
1/2 liter heavy cream
1 tablespoon powdered beef bouillon
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 meia-cura cheese
100 g grated ball cheese
1/2 liter heavy cream
1 tablespoon powdered beef bouillon
7 slices toasted Italian bread
1 tablespoon fine herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
Filet mignon medallions are available at most supermarkets in the meat section or at a butcher shop.
Salt, garlic, all-purpose flour, milk, heavy cream, and margarine are standard supermarket items found in most grocery stores.
Parmesan cheese and provolone cheese are widely available in the dairy or cheese section of most supermarkets.
Meia-cura and ball cheese are specialty Brazilian cheeses. Look for them in Latin or Brazilian markets, or in the international cheese section of larger supermarkets. If unavailable, a firm, aged cheese like Gruyère or a sharp cheddar could be a substitute.
Powdered beef bouillon is commonly found in the spice or international aisle of supermarkets.
Italian bread can be found at bakeries or the bread aisle of most supermarkets. Toasting is straightforward.
Sun-dried tomatoes are usually found in jars in the pasta sauce aisle or international foods section of supermarkets. Fine herbs can be found fresh in the produce section or dried in the spice aisle.
Salt, garlic, all-purpose flour, milk, heavy cream, and margarine are standard supermarket items found in most grocery stores.
Parmesan cheese and provolone cheese are widely available in the dairy or cheese section of most supermarkets.
Meia-cura and ball cheese are specialty Brazilian cheeses. Look for them in Latin or Brazilian markets, or in the international cheese section of larger supermarkets. If unavailable, a firm, aged cheese like Gruyère or a sharp cheddar could be a substitute.
Powdered beef bouillon is commonly found in the spice or international aisle of supermarkets.
Italian bread can be found at bakeries or the bread aisle of most supermarkets. Toasting is straightforward.
Sun-dried tomatoes are usually found in jars in the pasta sauce aisle or international foods section of supermarkets. Fine herbs can be found fresh in the produce section or dried in the spice aisle.
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 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 ball cheese) into the cream
- Add the heavy cream and powdered beef bouillon
- Mix well until the cheeses melt and the sauce is smooth
- In a baking dish or serving plate, arrange the toasted Italian bread slices
- Place the filet mignon medallions over the toast
- Pour the four-cheese sauce over the medallions
- Finish with chopped sun-dried tomatoes and fine herbs
Observations
Filet with Four Cheeses 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 and 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 cheese), and ball 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 cheese), and ball 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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