Filé ao molho de vinho com risoto de limão siciliano
Filé mignon served with wine sauce and lemon risotto.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Sextosentido Gourmet
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The dish represents a blend of European culinary influences, particularly French and Italian, adapted to Brazilian tastes and ingredients. The use of beef tenderloin (filé mignon) is a classic French technique, while risotto has Italian roots. The wine sauce and lemon risotto are sophisticated elements indicative of a refined culinary tradition.
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Filé ao molho de vinho com risoto de limão siciliano is often considered a sophisticated and celebratory dish in Brazilian cuisine, suitable for special occasions and fine dining experiences. It reflects a culinary appreciation for both local ingredients and international culinary techniques.
Celebratory Meal
This dish is commonly served during celebrations, special dinners, and romantic occasions due to its elegance and refined flavors. It signifies a special event worth commemorating.
Restaurant Staple
You'll frequently find this dish on the menus of upscale restaurants in Brazil, reflecting its popularity and status as a sophisticated culinary option.
Culinary Fusion
The dish showcases the Brazilian tendency to adapt and incorporate international cuisines, blending French and Italian techniques with local ingredients and preferences.
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The dish boasts a rich and savory flavor profile, balanced by bright citrus notes. The beef is tender and succulent, complemented by the depth of the wine sauce and the creamy, zesty risotto.
The filé mignon offers a buttery and delicate taste, enhanced by the savory and complex wine sauce, typically made with red wine, beef broth, herbs, and butter. The risoto de limão siciliano provides a creamy and slightly acidic counterpoint, with the lemon zest adding a refreshing aroma and flavor.
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Beef Quality
Select a high-quality, well-marbled filé mignon for optimal tenderness and flavor. Consider grass-fed beef for a richer taste.
Wine Sauce Reduction
Allow the wine sauce to reduce slowly to concentrate the flavors. Use a good quality dry red wine for the best result.
Risotto Creaminess
Stir the risotto frequently and add the broth gradually to achieve a creamy and al dente texture. Use high-quality Arborio rice.
Lemon Zest
Use only the zest of the lemon, avoiding the white pith, to prevent bitterness in the risotto. Add the zest towards the end of cooking to preserve its aroma.
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