Here's a second super versatile dish, to be prepared for one, two, ten, twenty people. The trick is to prepare in advance - even days by freezing it - the herbal compound that will make all the difference, giving flavor and perfume to the meat.

I learned to prepare it during a quick course at the Marchesi Gualtiero Academy. The teachings of a professional cook help a great deal not only to the good success but especially to the very organization of the work in the kitchen, because finding oneself in the middle of chaos when we have guests can be very stressful and frustrated.

During class the chef explained that you can prepare the thread medallions by burning them on either side so as to seal and not allow such ones to exit, finishing cooking in the oven for a few minutes right before serving. It is therefore a perfect dish for a banquet too!

Completing with seasonal vegetables: heels, asparagus, onions, carrots, beans.

Even simple as tasty, easy to do but not trivial.



  • 600 g beef thread
  • 40 g lard
  • 10 g parsley
  • 10 g basil
  • little thyme
  • 10 g of chopped shallot
  • 10 ml white wine
  • 20 g of breadcrumb
  • 20 g of clarified butter
  • 60 g of fresh butter*
  • 100 ml red wine*
  • 50 ml tomato sauce*
  • 100 ml brown bottom*
  • salt, black pepper

*The ingredients marked with the asterite are for the sauce, which is optional.




I'll cut the cube lard. I chop herbs together with the shallot in a cutter by adding the cube-cut lard, fractured bread, wine and pepper below. The compound will have to have a creamy texture.
The spread on a sheet of baked paper covering later with another sheet. With the help of a level matarello the compound imprisoned between the two sheets of baked paper until a uniform layer is formed. I'll put in a freezer for at least 2 hours.
I clean the fillet by cutting into 4 parts of about 140 g each. I'm wrapping with twine, to prevent the meat from being disfigured during cooking.
I condite with salt and pepper and make it brown for a minute and a half on both sides, using the clarified butter.
An important suggestion is not to use a non-stick pan but a normal aluminum pan from the thick bottom. And there is one why: by baking it on the non-stick material, we do not form the funds that will be indispensable for the success of the accompanying gravy, which we will serve apart. The clarified butter is crucial because it endures without burning the high temperature necessary to brown the fillet. Once browned I pull the fillet out of the pan, I eliminate the butter.
If you wish to make a sauce:
I bathe the pot with wine leaving it to reduce almost completely. I add tomato sauce, make it cut by half, then join the brown bottom leaving it to reduce further by half. Emulsion at last with cold butter reduced to flakes. The sauce is optional and the recipe is very good even without sauce!
I cover the fillet with herbal butter, making diskettes with the cuppaste from the size as much as possible similar to the size of the fillet. I sprinkle with a little grated bread and make it gratinate in the ventilated oven at 240° for about two or 3 minutes, depending on the size of the thread.
To be served with a contour of seasonal vegetables steamed.
A Receita em Portugues!


  • 600 g de filet mignon
  • 40 g de bacon
  • 10 g de salsinha
  • 10 g de manjericao
  • pouco timo
  • 10 g de cebola tritatada
  • 10 ml de vinho branco
  • 20 g de farinha de rosca
  • 20 g de ghee - manteiga clarificada
  • 60 g de manteiga fresh*
  • 100 ml de vinho dyed*
  • 50 ml de molho de tomate*
  • 100 ml de caldo de carne*
  • sal, pimenta do reino

*The ingredients with asterisk are for the sauce, which I serve separately. 




I cut the bacon to pieces. I make a chopped with the herbs and onion in a cutter adding the bacon cut into pieces, the breadcrumbs, wine and pepper, forming a dough of creamy consistency. 
I put the dough on a sheet of parchment paper then covering with another stove. With the help of a roll I compress the dough gently until it forms a uniform extract. I put it in the freezer for at least two years.
Clean the filet and divide it into 4 medallions of approximately 140g each. I tie the medallions with lace for roasts, to prevent the medallions from deform ing and squeealing during cooking. 
Season with salt and pepper and put the medallions to brown for a minute and a half on each side, with the butter clarified.
A suggestion: for this procedure do not use teflon pan, but use an aluminum pan with the triple bottom. And there is a reason: cooking with non-stick material, we can not get at the bottom of the pan the juice that will give flavor to the sauce that we will serve separately.  Cliarified butter is essential because it supports without burning the high temperature necessary to brown the filet. Once you have golden the medalhoes of filet retreat from the fire and throw away the butter.
If you want to prepare the sauce:
I put the wine in the pan where I made the medallions and let it reduce to half. I add the tomato sauce, letting it reduce again, I add the broth letting it reduce again. Emulsified at the end with fresh butter. The sauce is optional and I guarantee that the recipe is delicious even without sauce!
I take the string out of the flesh and cover it with the mass of herbs I took from the freezer, cutting with a shape as it gets closer to the medal. Sprinkle with breadcrumbs and take to the oven very hot - 240° - for 3 minutes. I take the medallions out of the oven and let it stand a few minutes before serving.
I serve with cooked vegetables al steam or with potatoes in the oven.


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