Filé Mignon ao Molho Madeira
Filet mignon with madeira sauce.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The dish is inspired by classic French cuisine, adapted with local Brazilian ingredients and preferences. French culinary techniques were widely adopted by the Brazilian upper class during the 19th and 20th centuries, leading to the creation of dishes like Filé Mignon ao Molho Madeira, a Brazilian twist on a French classic.
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Filé Mignon ao Molho Madeira is often considered a celebratory dish, served during special occasions and upscale dinners in Brazil. It represents a blend of sophistication and Brazilian culinary adaptation.
Celebratory Meal
This dish is often served for special occasions such as anniversaries, birthdays, or holidays, signifying a moment of celebration and enjoyment.
Restaurant Staple
Filé Mignon ao Molho Madeira is a common and popular offering in many Brazilian restaurants, especially those specializing in Brazilian or international cuisine with a Brazilian flair.
Family Gatherings
While often enjoyed in restaurants, this dish can also be prepared at home for family gatherings, adding a touch of elegance to the meal.
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Filé Mignon ao Molho Madeira boasts rich, savory, and slightly sweet flavors, derived from the tender beef tenderloin, earthy mushrooms, and the complex madeira wine sauce.
The primary flavor is the rich, buttery taste of the perfectly seared or grilled Filé Mignon (beef tenderloin). The Madeira sauce contributes layers of flavor: sweet and nutty notes from the Madeira wine, savory umami from the beef stock, and earthy notes from sautéed mushrooms (often champignon or shiitake). Aromatics like onions, garlic, and herbs (such as thyme or bay leaf) further enhance the complexity of the sauce.
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Meat Quality
Start with high-quality beef tenderloin. The tenderness of the meat is crucial for the overall experience. Look for well-marbled meat for optimal flavor.
Searing Technique
Sear the Filé Mignon properly to develop a flavorful crust. Use a hot pan and a high-smoke-point oil (like grapeseed or avocado oil) to achieve a good sear without overcooking the inside.
Madeira Wine Choice
Select a good quality Madeira wine for the sauce. Different styles of Madeira (e.g., Sercial, Verdelho, Bual, Malmsey) will impart different levels of sweetness and complexity. A medium-dry Madeira is a good starting point.
Sauce Consistency
Simmer the Madeira sauce until it reaches a desired consistency. It should be thick enough to coat the meat but not too thick or gluey. Adjust the cooking time as needed.
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