Filé Mignon com Fritas e Arroz
Fillet mignon served with fries and rice.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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The combination of steak, fries, and rice is a globally popular one, reflecting influences from European cuisine, particularly French and Portuguese, adapted and integrated into Brazilian food culture. The 'Filé Mignon' itself is a French culinary term, while 'fritas' and 'arroz' showcase Portuguese and broadly European dietary staples adapted to Brazilian tastes and ingredient availability. The availability of quality beef in Brazil greatly contributed to the dish's popularity.
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Filé Mignon com Fritas e Arroz is a ubiquitous and comforting dish found in various settings, from casual restaurants ('botecos') to more upscale establishments in Brazil. It represents a balance between familiar and slightly elevated dining, appealing to a wide range of tastes and occasions.
Popularity in Restaurants
It's a very common offering in Brazilian restaurants, often seen as a safe and satisfying choice for diners of all ages.
Home Cooking
While readily available in restaurants, variations are also commonly prepared at home, making it a staple of Brazilian family meals.
Adaptability
The dish lends itself to variations and additions depending on regional preferences and available ingredients. Accompaniments might include 'farofa' (toasted cassava flour), vinaigrette, or a side salad.
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This dish offers a savory and satisfying combination of rich, tender beef, crispy potatoes, and fluffy rice. The flavors are simple yet comforting, enhanced by common seasonings and potentially sauces or toppings.
The filé mignon provides a buttery, melt-in-your-mouth texture with a mild beefy flavor, often enhanced by simple seasoning of salt and pepper. The 'fritas' (fries) contribute a salty, crispy counterpoint, while the 'arroz' (rice) provides a neutral, absorbent base that complements both the steak and fries. The dish's flavor can be augmented with various sauces such as chimichurri, garlic butter, or a simple gravy.
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Beef Quality
Choose a high-quality cut of filé mignon. Look for marbling and a good color. Allow the steak to come to room temperature before cooking for even cooking.
Perfect Fries
For crispy fries, soak the cut potatoes in cold water for at least 30 minutes before frying. Double-fry them: once at a lower temperature to cook them through, and then again at a higher temperature to crisp them up.
Rice Preparation
Use good quality rice. Rinse the rice before cooking to remove excess starch. For fluffy rice, maintain the correct water-to-rice ratio.
Seasoning
Don't over season the steak. Fillet Mignon's flavor is best when not overwhelmed. High quality salt and pepper will bring out the best of the dish.
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