Ingredients

1 pc filet mignon

150 g slices of brick cheese

150 g slices of ham

2 tsp rosemary

40 g butter

2 unit beef bouillon cubes (caldo de picanha)

3 cup water

2 tbsp wheat starch (flat)

1/2 unit yellow melon cut into cubes

250 g mushroom

spring onions

Tabasco drops to taste

salt

black pepper

Preparation

1. Preheat oven to mild temperature (180°C/356°F);

2. Cut filet with a knife turning it into a blanket. Season it with salt and pepper;

3. Place the cheese slices, the ham and the rosemary over the meat;

4. Wrap it in a roll and tie with twine;

5. Heat a big roasting pan and melt butter in high heat. Grill fillet until golden brown. Put it into oven to finalize cooking to taste; 

6. Dissolve the beef bouillon cubes in boiling water and add wheat starch;

7. Take it to the stove to boil and add the melon, the spring onions and the mushroom. Add pepper to taste;

8. Serve it with filet, sliced.