Brazilian cuisine is rich with dishes that combine ingredients like beef with white sauce, known as molho branco, and the addition of hearts of palm, which are abundant in the country. Today’s recipe is a very complete dish: filet with molho branco and hearts of palm. It’s a simple preparation that can be served on its own or accompanied by a salad or the classic white rice.
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Season the beef filets with salt, pepper, and oregano.
Place the filets in a rectangular baking dish, and top each filet with a slice of onion and a slice of tomato.
Bake in a preheated oven at 180°C (350°F) for about 20 minutes.
Dissolve the cornstarch in the milk and heat over low heat, stirring constantly.
Add the grated Parmesan cheese while stirring.
Crumble the beef bouillon cube into the sauce and mix in the heavy cream.
Cook for two more minutes, then remove from heat and stir in the chopped hearts of palm.
Remove the beef from the oven and cover it with the molho branco.
Return the dish to the oven and bake until the top is golden and gratinéed.
For a richer flavor, marinate the beef filets in the seasoning for at least 30 minutes before baking.
Use fresh hearts of palm if available for a more authentic taste.
Serve with white rice or a fresh green salad to balance the richness of the dish.
Can I use a different cut of beef?
Yes, you can use other tender cuts of beef like sirloin or ribeye, but adjust the cooking time accordingly.
Can I make the molho branco ahead of time?
Yes, you can prepare the molho branco in advance and store it in the refrigerator for up to 2 days. Reheat gently before using.
What can I substitute for hearts of palm?
If hearts of palm are unavailable, you can use artichoke hearts as a substitute.
Can I make this dish gluten-free?
Yes, ensure the cornstarch and beef bouillon cube are gluten-free, and the dish will be suitable for a gluten-free diet.
How do I know when the top is gratinéed?
The top is gratinéed when it develops a golden-brown crust. Keep an eye on it to avoid overcooking.
