Filé Mignon ao Molho Madeira
Filet mignon with Madeira sauce.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Baco Espaço Gastronômico
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Filé Mignon ao Molho Madeira is a dish that reflects both Brazilian culinary traditions and European influences, particularly from Portugal and France. The use of beef tenderloin, a prized cut, speaks to the historical availability and appreciation of quality meats in Brazil. Madeira wine, a fortified wine originating from the Portuguese island of Madeira, highlights the historical connection between Portugal and Brazil. The sauce-making techniques likely derive from French culinary influence, adapted to local tastes and ingredients.
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Filé Mignon ao Molho Madeira is often considered a sophisticated and celebratory dish in Brazilian culture, frequently served in upscale restaurants and at special occasions.
Celebratory Meal
This dish is commonly served during celebrations such as birthdays, anniversaries, and holidays, signifying a special and indulgent meal.
Restaurant Staple
It's a very popular dish in Brazilian restaurants, especially those specializing in meat or international cuisine.
Social Gathering
Serving Filé Mignon ao Molho Madeira can be a sign of hospitality, intended to impress and delight guests.
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The dish offers a rich and savory flavor profile, combining the tenderness of the beef with the complex and slightly sweet notes of the Madeira sauce.
The primary flavor is that of high-quality beef, specifically the mild and buttery taste of the filé mignon. The Madeira sauce contributes a depth of flavor with its characteristic nutty, caramel-like sweetness balanced by a savory backbone, often enriched with beef stock. Aromatics like onions, garlic, and herbs (such as thyme or bay leaf) further enhance the complexity. Mushrooms, often added to the sauce, provide an earthy umami element. The combination results in a harmonious blend of savory, slightly sweet, and earthy flavors.
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Beef Quality Matters
Use the highest quality filé mignon you can afford, as the tenderness and flavor of the beef are crucial to the dish's success.
Madeira Selection
Choose a good quality Madeira wine. Sercial (dry), Verdelho (medium-dry), Bual (medium-sweet), or Malmsey (sweet) can be used, depending on preference. A medium-dry Madeira is often a good starting point.
Sauce Consistency
The sauce should be rich and slightly thickened but not overly heavy. Achieve the desired consistency by simmering and reducing the sauce gradually.
Mushroom Variety
Experiment with different types of mushrooms, such as cremini, shiitake, or porcini, to enhance the flavor of the sauce.
Rest the Meat
Allow the filé mignon to rest for a few minutes after cooking before slicing and serving. This helps retain the juices and keeps the meat tender.
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