Brazilian recipe
Four-Cheese Filet Mignon: An Easy and Delicious Recipe (Filé aos quatro queijos: receita e)
Prepare succulent eye fillet medallions smothered in a rich, creamy four-cheese sauce. A classic, practical dish perfect for an impressive dinner at home.
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Ingredients
1 kg eye fillet medallions
Salt to taste
1 tbsp minced garlic
2 tbsp margarine
3 tbsp margarine
1 1/2 tbsp plain flour
500 ml full-cream milk
100 g grated Parmesan cheese
100 g grated provolone cheese
100 g grated meia-cura cheese
100 g grated Edam cheese
500 ml thickened cream
1 tbsp beef stock powder
7 slices crusty Italian bread, toasted
1 tbsp fine herbs
Chopped semi-dried tomatoes to taste
Salt to taste
1 tbsp minced garlic
2 tbsp margarine
3 tbsp margarine
1 1/2 tbsp plain flour
500 ml full-cream milk
100 g grated Parmesan cheese
100 g grated provolone cheese
100 g grated meia-cura cheese
100 g grated Edam cheese
500 ml thickened cream
1 tbsp beef stock powder
7 slices crusty Italian bread, toasted
1 tbsp fine herbs
Chopped semi-dried tomatoes to taste
Where to find ingredients
Find eye fillet and dairy products in the meat and deli sections of local supermarkets like Coles or Woolworths. For authentic meia-cura, visit independent continental delicatessens. As a substitute, a mild, semi-hard cheese like Havarti or Fontina can be used in place of the Brazilian meia-cura.
Preparation method
- Season the eye fillet medallions with salt and minced garlic.
- Heat 2 tablespoons of margarine in a large frying pan over medium-high heat and sear the medallions until browned.
- Remove the medallions from the pan and set aside.
- Add the remaining 3 tablespoons of margarine to the same frying pan.
- Stir in the plain flour, mixing well to create a smooth paste (roux).
- Gradually pour in the milk, whisking constantly to prevent lumps, until a smooth white sauce forms.
- Simmer over low heat until the sauce has thickened.
- Fold in the grated cheeses (Parmesan, provolone, meia-cura, and Edam) into the sauce.
- Stir in the thickened cream and the beef stock powder.
- Mix thoroughly until the cheeses have melted and the sauce is perfectly smooth and combined.
- Arrange the toasted slices of Italian bread on a serving platter or individual plates.
- Place the cooked beef medallions directly onto the toasted bread.
- Ladle the rich four-cheese sauce generously over the top of the medallions.
- Garnish with chopped semi-dried tomatoes and a sprinkle of fine herbs to serve.
Observations
The Four-Cheese Filet Mignon is a traditional Brazilian dish renowned for its rich flavour profile and straightforward preparation. Ideal for special occasions or a sophisticated dinner, it pairs the tenderness of premium eye fillet with a velvety, aromatic sauce crafted from a decadent blend of four cheeses. This dish is an excellent choice for those seeking a main course that is both deeply satisfying and universally appealing.
The secret to achieving a perfect filet lies in the quality of the beef and the harmony of the cheeses within the sauce. The blend of Parmesan, provolone, meia-cura, and Edam adds depth and complexity, while the thickened cream ensures a silky mouthfeel. When served over crusty Italian bread and garnished with semi-dried tomatoes and herbs, it becomes a complete and memorable gastronomic experience.
The secret to achieving a perfect filet lies in the quality of the beef and the harmony of the cheeses within the sauce. The blend of Parmesan, provolone, meia-cura, and Edam adds depth and complexity, while the thickened cream ensures a silky mouthfeel. When served over crusty Italian bread and garnished with semi-dried tomatoes and herbs, it becomes a complete and memorable gastronomic experience.
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