{"id":13012,"date":"2025-10-24T10:00:12","date_gmt":"2025-10-24T13:00:12","guid":{"rendered":"https:\/\/espaconatelie.com.br\/?p=13012"},"modified":"2025-10-24T10:11:04","modified_gmt":"2025-10-24T13:11:04","slug":"filet-mignon-with-hearts-of-palm-cream-a-sophisticated-recipe","status":"publish","type":"post","link":"https:\/\/espaconatelie.com.br\/en\/filet-mignon-with-hearts-of-palm-cream-a-sophisticated-recipe\/","title":{"rendered":"Filet Mignon with Hearts-of-Palm Cream: A Sophisticated Recipe"},"content":{"rendered":"\n\n<div class=\"kk-star-ratings kksr-auto kksr-align-right kksr-valign-top\"\n    data-payload='{&quot;align&quot;:&quot;right&quot;,&quot;id&quot;:&quot;13012&quot;,&quot;slug&quot;:&quot;default&quot;,&quot;valign&quot;:&quot;top&quot;,&quot;ignore&quot;:&quot;&quot;,&quot;reference&quot;:&quot;auto&quot;,&quot;class&quot;:&quot;&quot;,&quot;count&quot;:&quot;0&quot;,&quot;legendonly&quot;:&quot;&quot;,&quot;readonly&quot;:&quot;&quot;,&quot;score&quot;:&quot;0&quot;,&quot;starsonly&quot;:&quot;&quot;,&quot;best&quot;:&quot;5&quot;,&quot;gap&quot;:&quot;5&quot;,&quot;greet&quot;:&quot;&quot;,&quot;legend&quot;:&quot;Obrigado&quot;,&quot;size&quot;:&quot;20&quot;,&quot;title&quot;:&quot;Filet Mignon with Hearts-of-Palm Cream: A Sophisticated Recipe&quot;,&quot;width&quot;:&quot;0&quot;,&quot;_legend&quot;:&quot;Obrigado&quot;,&quot;font_factor&quot;:&quot;1.25&quot;}'>\n            \n<div class=\"kksr-stars\">\n    \n<div class=\"kksr-stars-inactive\">\n            <div class=\"kksr-star\" data-star=\"1\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"2\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"3\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"4\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" data-star=\"5\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n    <\/div>\n    \n<div class=\"kksr-stars-active\" style=\"width: 0px;\">\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n            <div class=\"kksr-star\" style=\"padding-right: 5px\">\n            \n\n<div class=\"kksr-icon\" style=\"width: 20px; height: 20px;\"><\/div>\n        <\/div>\n    <\/div>\n<\/div>\n                \n\n<div class=\"kksr-legend\" style=\"font-size: 16px;\">\n            <span class=\"kksr-muted\"><\/span>\n    <\/div>\n    <\/div>\n\n<p><strong>Filet Mignon with Hearts-of-Palm Cream<\/strong> is one of those recipes that win hearts. The combination of the most tender, premium cut with a smooth, delicate cream creates a dish worthy of special occasions. Its flavor is elegant, yet the preparation is surprisingly simple\u2014perfect for anyone who wants to impress without complication.<\/p>\n\n\n\n<p>In this article, you\u2019ll learn everything: the complete step-by-step for the <strong>filet mignon with hearts-of-palm cream recipe<\/strong>, essential cooking tips, side dish suggestions, and curiosities about this irresistible classic of Brazilian cuisine.<\/p>\n\n\n\n<details class=\"wp-block-details\"><summary><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-cyan-blue-color is-layout-flow wp-block-details-is-layout-flow\">Table of Contents \u2013 Straight to the Point<\/mark><\/strong><\/summary>\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><nav><ul><li class=\"\"><a href=\"#recipe-filet-mignon-with-hearts-of-palm-cream\">Recipe \u2013 Filet Mignon with Hearts-of-Palm Cream<\/a><ul><\/ul><\/li><li class=\"\"><a href=\"#golden-tips-for-filet-mignon-with-hearts-of-palm-cream\">Golden Tips for Filet Mignon with Hearts-of-Palm Cream<\/a><\/li><li class=\"\"><a href=\"#the-ideal-doneness-of-filet-mignon\">The Ideal Doneness of Filet Mignon<\/a><\/li><li class=\"\"><a href=\"#side-dishes-that-elevate-the-flavor\">Side Dishes that Elevate the Flavor<\/a><\/li><li class=\"\"><a href=\"#the-secret-to-the-perfect-cream\">The Secret to the Perfect Cream<\/a><\/li><li class=\"\"><a href=\"#how-to-choose-the-best-filet-mignon\">How to Choose the Best Filet Mignon<\/a><\/li><li class=\"\"><a href=\"#creative-variations\">Creative Variations<\/a><\/li><li class=\"\"><a href=\"#how-to-reheat-without-losing-texture\">How to Reheat Without Losing Texture<\/a><\/li><li class=\"\"><a href=\"#fun-facts\">Fun Facts<\/a><\/li><li class=\"\"><a href=\"#faq-frequently-asked-questions\">FAQ \u2013 Frequently Asked Questions<\/a><\/li><li class=\"\"><a href=\"#conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<\/details>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"recipe-filet-mignon-with-hearts-of-palm-cream\"><strong>Recipe \u2013 Filet Mignon with Hearts-of-Palm Cream<\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"ingredients\"><strong>Ingredients<\/strong>:<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"for-the-filet-mignon\">For the filet mignon<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 whole <strong>filet mignon<\/strong> (about 800 g), trimmed and denerved<\/li>\n\n\n\n<li>1 tablespoon <strong>Dijon mustard<\/strong><\/li>\n\n\n\n<li>1 teaspoon <strong>smoked paprika<\/strong><\/li>\n\n\n\n<li>Salt and black pepper to taste<\/li>\n\n\n\n<li>2 tablespoons olive oil<\/li>\n\n\n\n<li>1 tablespoon butter<\/li>\n\n\n\n<li>2 sprigs fresh rosemary<\/li>\n\n\n\n<li>3 garlic cloves, unpeeled and lightly crushed<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"for-the-hearts-of-palm-cream\">For the hearts-of-palm cream<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 tablespoons butter<\/li>\n\n\n\n<li>1 heaping tablespoon all-purpose flour<\/li>\n\n\n\n<li>500 ml cold whole milk<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n\n\n\n<li>Salt and freshly grated nutmeg<\/li>\n\n\n\n<li>1 jar <strong>hearts of palm<\/strong>, chopped<\/li>\n\n\n\n<li>50 g grated <strong>Parmesan<\/strong><\/li>\n\n\n\n<li>Fresh thyme to taste<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"method\"><strong>Method<\/strong>:<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"preparing-the-meat\">Preparing the meat<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mix the <strong>Dijon mustard<\/strong>, <strong>smoked paprika<\/strong>, salt, black pepper, and olive oil to form a paste.<\/li>\n\n\n\n<li>Spread this paste over the entire <strong>filet mignon<\/strong>, coating all sides well.<\/li>\n\n\n\n<li>Heat a large skillet and add a drizzle of olive oil.<\/li>\n\n\n\n<li>Sear the meat on all sides until a golden crust forms.<\/li>\n\n\n\n<li>Add the butter, rosemary, and garlic cloves. Baste the <strong>filet mignon<\/strong> with the melted butter to infuse flavor.<\/li>\n\n\n\n<li>Remove the garlic and rosemary, cover the pan, and transfer to a preheated 200 \u00b0C (392 \u00b0F) oven for 15 minutes.<\/li>\n\n\n\n<li>Remove from the oven, cover with foil, and let rest for 5 minutes before slicing.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"preparing-the-hearts-of-palm-cream\">Preparing the hearts-of-palm cream<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>In a saucepan, melt the butter and add the flour. Stir until lightly golden.<\/li>\n\n\n\n<li>Add the cold milk gradually, whisking to avoid lumps.<\/li>\n\n\n\n<li>When it thickens, add the bay leaf, salt, and nutmeg.<\/li>\n\n\n\n<li>Cook over low heat until creamy.<\/li>\n\n\n\n<li>Remove the bay leaf, add the <strong>chopped hearts of palm<\/strong> and <strong>Parmesan<\/strong>.<\/li>\n\n\n\n<li>Mix well and finish with fresh thyme.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"assembly\">Assembly<\/h4>\n\n\n\n<p>Slice the <strong>filet mignon<\/strong> and arrange on a plate. Spoon over the <strong>hearts-of-palm cream<\/strong> and finish with Parmesan and fresh thyme. Serve immediately.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"prep-time-and-yield\">Prep Time and Yield<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Total time:<\/strong> 45 minutes<\/li>\n\n\n\n<li><strong>Yield:<\/strong> 4 generous servings<\/li>\n\n\n\n<li><strong>Approximate calories:<\/strong> 520 kcal per serving<\/li>\n<\/ul>\n\n\n<figure class=\"wp-block-post-featured-image\"><img decoding=\"async\" width=\"1600\" height=\"900\" src=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-prato-maravilhoso.webp\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"Filet Mignon with Hearts-of-Palm Cream\" style=\"object-fit:cover;\" srcset=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-prato-maravilhoso.webp 1600w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-prato-maravilhoso-300x169.webp 300w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-prato-maravilhoso-1024x576.webp 1024w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-prato-maravilhoso-768x432.webp 768w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-prato-maravilhoso-1536x864.webp 1536w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-prato-maravilhoso-150x84.webp 150w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-prato-maravilhoso-696x392.webp 696w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-prato-maravilhoso-1068x601.webp 1068w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/figure>\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"golden-tips-for-filet-mignon-with-hearts-of-palm-cream\"><strong>Golden Tips for Filet Mignon with Hearts-of-Palm Cream<\/strong><\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Don\u2019t pierce the meat<\/strong> while cooking\u2014this keeps the juices inside and ensures succulence.<\/li>\n\n\n\n<li><strong>Let the meat rest<\/strong> before slicing to redistribute the juices.<\/li>\n\n\n\n<li><strong>Choose peach-palm (pupunha) hearts<\/strong>: they\u2019re firmer and keep ideal texture in the cream.<\/li>\n\n\n\n<li><strong>Stir the sauce constantly<\/strong>, especially after adding the milk, to avoid lumps.<\/li>\n\n\n\n<li><strong>Finish with fresh thyme or parsley<\/strong> to enhance flavor and give a sophisticated look.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"the-ideal-doneness-of-filet-mignon\"><strong>The Ideal Doneness of Filet Mignon<\/strong><\/h2>\n\n\n\n<p>The secret of <strong>Filet Mignon with Hearts-of-Palm Cream<\/strong> lies in the doneness of the meat.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Rare: very pink center and extremely tender.<\/li>\n\n\n\n<li>Medium: slightly pink, juicy, and firm.<\/li>\n\n\n\n<li>Well-done: fully cooked, yet still moist.<\/li>\n<\/ul>\n\n\n\n<p>If you have an instant-read thermometer, the ideal temperature for medium is <strong>55 \u00b0C to 57 \u00b0C<\/strong> (131\u2013135 \u00b0F).<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"side-dishes-that-elevate-the-flavor\"><strong>Side Dishes that Elevate the Flavor<\/strong><\/h2>\n\n\n\n<p><strong>Filet Mignon with Hearts-of-Palm Cream<\/strong> pairs well with a variety of sides.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>White rice or almond rice.<\/li>\n\n\n\n<li>Mashed potatoes or mashed yuca (mandioquinha).<\/li>\n\n\n\n<li>Grilled vegetables (carrot, broccoli, zucchini).<\/li>\n\n\n\n<li>Homemade shoestring potatoes for crunch.<\/li>\n\n\n\n<li>Light green salad with lemon vinaigrette.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/preparando-o-file-mignon-ao-creme-de-palmito-1024x576.webp\" alt=\"\" class=\"wp-image-13003\" srcset=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/preparando-o-file-mignon-ao-creme-de-palmito-1024x576.webp 1024w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/preparando-o-file-mignon-ao-creme-de-palmito-300x169.webp 300w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/preparando-o-file-mignon-ao-creme-de-palmito-768x432.webp 768w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/preparando-o-file-mignon-ao-creme-de-palmito-1536x864.webp 1536w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/preparando-o-file-mignon-ao-creme-de-palmito-150x84.webp 150w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/preparando-o-file-mignon-ao-creme-de-palmito-696x392.webp 696w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/preparando-o-file-mignon-ao-creme-de-palmito-1068x601.webp 1068w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/preparando-o-file-mignon-ao-creme-de-palmito.webp 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"the-secret-to-the-perfect-cream\"><strong>The Secret to the Perfect Cream<\/strong><\/h2>\n\n\n\n<p>For a silky, glossy <strong>hearts-of-palm cream<\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cook the flour for at least 2 minutes before adding the milk.<\/li>\n\n\n\n<li>Use cold milk and stir constantly.<\/li>\n\n\n\n<li>If it gets too thick, add a little more milk until you reach the desired texture.<\/li>\n\n\n\n<li>Add Parmesan only at the end, so the sauce doesn\u2019t get too salty.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"how-to-choose-the-best-filet-mignon\"><strong>How to Choose the Best Filet Mignon<\/strong><\/h2>\n\n\n\n<p>When buying, look for:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Color: light, uniform red.<\/li>\n\n\n\n<li>Texture: firm yet tender to the touch.<\/li>\n\n\n\n<li>Fat: white and delicate.<br>Avoid meat with yellowish parts or strong odors. Ask the butcher to remove sinew and silver skin\u2014this makes all the difference in tenderness.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/como-escolher-o-file-mignon-1024x576.webp\" alt=\"\" class=\"wp-image-13005\" srcset=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/como-escolher-o-file-mignon-1024x576.webp 1024w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/como-escolher-o-file-mignon-300x169.webp 300w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/como-escolher-o-file-mignon-768x432.webp 768w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/como-escolher-o-file-mignon-1536x864.webp 1536w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/como-escolher-o-file-mignon-150x84.webp 150w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/como-escolher-o-file-mignon-696x392.webp 696w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/como-escolher-o-file-mignon-1068x601.webp 1068w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/como-escolher-o-file-mignon.webp 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"creative-variations\"><strong>Creative Variations<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>With fresh mushrooms:<\/strong> add button mushrooms to the cream.<\/li>\n\n\n\n<li><strong>With white wine:<\/strong> deglaze the skillet after searing the meat and add the fond to the sauce.<\/li>\n\n\n\n<li><strong>Gratin:<\/strong> plate the dish, top with cheese, and bake until golden.<\/li>\n\n\n\n<li><strong>With pasta:<\/strong> serve sliced filet over tagliatelle and finish with the hearts-of-palm cream.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"how-to-reheat-without-losing-texture\"><strong>How to Reheat Without Losing Texture<\/strong><\/h2>\n\n\n\n<p>For leftovers, warm the <strong>hearts-of-palm cream<\/strong> over low heat with a splash of milk.<br>Reheat the <strong>filet mignon<\/strong> separately, over gentle heat or in the microwave, just enough to bring it back to serving temperature. Reassemble the dish when serving.<\/p>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"fun-facts\"><strong>Fun Facts<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Filet mignon<\/strong> is considered the most premium cut of beef due to its delicate texture.<\/li>\n\n\n\n<li>\u201cMignon\u201d means \u201ccute\/dainty\u201d in French.<\/li>\n\n\n\n<li>The recipe grew popular in the 1980s in Franco-Brazilian restaurants.<\/li>\n\n\n\n<li>Today it\u2019s one of the most requested dishes for romantic dinners and elegant events.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-1-1024x576.webp\" alt=\"\" class=\"wp-image-13009\" srcset=\"https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-1-1024x576.webp 1024w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-1-300x169.webp 300w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-1-768x432.webp 768w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-1-1536x864.webp 1536w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-1-150x84.webp 150w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-1-696x392.webp 696w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-1-1068x601.webp 1068w, https:\/\/espaconatelie.com.br\/wp-content\/uploads\/2025\/10\/file-mignon-ao-creme-de-palmito-1.webp 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" id=\"faq-frequently-asked-questions\"><strong>FAQ \u2013 Frequently Asked Questions<\/strong><\/h2>\n\n\n\n<p><strong>1. Can I substitute the filet mignon with another cut?<\/strong><br>Yes, cuts like top sirloin (alcatra) or eye of round (cox\u00e3o mole) work, but the result will be less tender.<\/p>\n\n\n\n<p><strong>2. What if the sauce gets lumpy?<\/strong><br>Blend quickly with an immersion blender or pass through a fine sieve.<\/p>\n\n\n\n<p><strong>3. Can I freeze the finished dish?<\/strong><br>It\u2019s not ideal, as the cream loses texture. Freeze only the meat.<\/p>\n\n\n\n<p><strong>4. What\u2019s the best type of hearts of palm?<\/strong><br>Peach palm (pupunha), because it\u2019s firm and slightly sweet.<\/p>\n\n\n\n<p><strong>5. Can I add heavy cream?<\/strong><br>Yes\u2014use half milk and half heavy cream for a richer flavor.<\/p>\n\n\n\n<p><strong>6. How do I make the dish lighter?<\/strong><br>Swap whole milk for skim milk and reduce the cheese.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"conclusion\"><strong>Conclusion<\/strong><\/h2>\n\n\n\n<p><strong>Filet Mignon with Hearts-of-Palm Cream<\/strong> is a perfect balance of tenderness and creaminess. It\u2019s a dish that turns any meal into a special moment, full of aroma, texture, and flavor.<\/p>\n\n\n\n<p>With the techniques and secrets you learned here, preparing <strong>Filet Mignon with Hearts-of-Palm Cream<\/strong> will be simple and enjoyable. It\u2019s the kind of recipe that impresses at the table and warms the heart\u2014the way <strong>Espa\u00e7o Natelie<\/strong> loves to teach.<\/p>\n\n\n\n<p><strong>READ ALSO:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/espaconatelie.com.br\/en\/recipe-chicken-in-mustard-sauce-with-roasted-potatoes\/\">Chicken in Mustard Sauce with Roasted Potatoes \u2013 Recipe<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/espaconatelie.com.br\/en\/learn-to-make-flank-steak-with-polenta-falls-apart-tender\/\">Learn to Make Flank Steak with Polenta \u2013 Falls Apart<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/espaconatelie.com.br\/en\/airfryer-sausage-bread-the-recipe-that-went-viral-on-tiktok\/\">Sausage Bread in the Air Fryer: The Recipe That Went Viral on TikTok<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/espaconatelie.com.br\/en\/learn-to-make-brisket-point-like-this-youll-never-want-picanha-again\/\">Make Brisket Like This and You\u2019ll Forget About Picanha!<\/a><\/li>\n<\/ul>\n\n\n\n<p><strong>JOIN OUR RECIPE GROUP<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.facebook.com\/groups\/receitasdeliciosasnatelie\" target=\"_blank\" rel=\"noreferrer noopener\">Recipe group<\/a><\/li>\n<\/ul>\n\n\n\n<p><strong>WE\u2019RE ON PINTEREST<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/br.pinterest.com\/espaconatelie\/\" target=\"_blank\" rel=\"noreferrer noopener\">Pinterest<\/a><\/li>\n<\/ul>\n\n\n\n<p>Hope you enjoyed it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Filet Mignon with Hearts-of-Palm Cream is one of those recipes that win hearts. The combination of the most tender, premium cut with a smooth, delicate cream creates a dish worthy of special occasions. Its flavor is elegant, yet the preparation is surprisingly simple\u2014perfect for anyone who wants to impress without complication. In this article, you\u2019ll [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":13002,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422],"tags":[],"class_list":{"0":"post-13012","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-pasta-meat-and-bread"},"_links":{"self":[{"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/posts\/13012","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/comments?post=13012"}],"version-history":[{"count":2,"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/posts\/13012\/revisions"}],"predecessor-version":[{"id":13014,"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/posts\/13012\/revisions\/13014"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/media\/13002"}],"wp:attachment":[{"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/media?parent=13012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/categories?post=13012"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/espaconatelie.com.br\/en\/wp-json\/wp\/v2\/tags?post=13012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}