Brazilian recipe
Filet Mignon with Four Cheeses Sauce
Prepare a juicy filet mignon enveloped 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 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
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 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
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 can be found at the meat counter of most supermarkets and butcher shops. Margarine is a common staple in the dairy aisle of any grocery store. All-purpose flour, milk, heavy cream, and powdered beef bouillon are also standard supermarket items. Grated cheeses like Parmesan and provolone are widely available in the dairy or cheese section of supermarkets. Meia-cura and ball cheese can be found in specialty cheese shops or the international foods section of larger supermarkets. If meia-cura or ball cheese are unavailable, substitute with a firm, aged cheese like Gruyère or a mild cheddar. Garlic, salt, fine herbs, and sun-dried tomatoes are typically found in the produce or spice aisles of supermarkets.
Preparation method
- Season the beef tenderloin medallions with salt and chopped 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, 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 platter, arrange the toasted Italian bread slices
- Place the beef tenderloin medallions over the toasts
- Pour the four-cheese sauce over the medallions
- Garnish with chopped sun-dried tomatoes and fine herbs
Observations
Filet Mignon with Four Cheeses Sauce is a traditional dish, known for its rich flavors and practicality in preparation. Ideal for special occasions or an elegant dinner at home, it combines the juiciness 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 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, 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, 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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