Brazilian recipe
Four-Cheese Filet Mignon (Filé aos quatro queijos)
Prepare succulent filet mignon medallions smothered in a rich, velvety four-cheese sauce. A classic and practical recipe for an impressive dinner.
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Ingredients
1 kg filet mignon medallions
Salt to taste
1 tbsp minced garlic
2 tbsp margarine
3 tbsp margarine
1 1/2 tbsp all-purpose flour
500 ml whole milk
100 g grated Parmesan cheese
100 g grated Provolone cheese
100 g grated meia-cura cheese
100 g grated queijo bola
500 ml heavy cream
1 tbsp beef bouillon powder
7 Italian bread crostini
1 tbsp fine herbs
Chopped sun-dried tomatoes to taste
Salt to taste
1 tbsp minced garlic
2 tbsp margarine
3 tbsp margarine
1 1/2 tbsp all-purpose flour
500 ml whole milk
100 g grated Parmesan cheese
100 g grated Provolone cheese
100 g grated meia-cura cheese
100 g grated queijo bola
500 ml heavy cream
1 tbsp beef bouillon powder
7 Italian bread crostini
1 tbsp fine herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
You can find high-quality beef medallions and imported or local artisanal cheeses at major supermarkets or specialty gourmet delis in Nassau. If 'meia-cura' or 'queijo bola' are unavailable, mild Gouda or a semi-hard artisanal Havarti can be used as effective substitutes.
Preparation method
- Season the filet mignon medallions with salt and minced garlic.
- In a large skillet, melt 2 tablespoons of margarine over medium-high heat and sear the medallions until golden brown.
- Remove the medallions from the pan and set them aside.
- Using the same skillet, add the remaining 3 tablespoons of margarine.
- Stir in the flour and whisk thoroughly to form a smooth roux.
- Gradually pour in the milk, whisking constantly to prevent lumps, until a white sauce forms.
- Cook over low heat until the sauce thickens.
- Fold in the grated cheeses (Parmesan, Provolone, meia-cura, and queijo bola) into the sauce.
- Stir in the heavy cream and beef bouillon powder.
- Continue to mix until the cheeses have fully melted and the sauce is perfectly smooth.
- Arrange the Italian bread crostini on a serving platter or individual plates.
- Place the seared filet mignon medallions on top of the crostini.
- Drizzle the four-cheese sauce generously over the medallions.
- Garnish with chopped sun-dried tomatoes and fine herbs before serving.
Observations
The Filé aos Quatro Queijos is a traditional Brazilian dish, renowned for its indulgent flavor profile and straightforward preparation. Perfect for special occasions or an elegant home-cooked dinner, it pairs the tenderness of filet mignon with a smooth, aromatic sauce crafted from a sophisticated blend of four distinct cheeses. This dish is a superb choice for anyone looking for a hearty, crowd-pleasing main course.
The secret to an exceptional filet lies in the quality of the beef and the balance of cheeses within the sauce. The combination of Parmesan, Provolone, meia-cura, and queijo bola provides depth and complexity, while the heavy cream ensures a luxurious, silky texture. Served over rustic Italian bread crostini and finished with sun-dried tomatoes and fine herbs, this meal delivers a truly memorable dining experience.
The secret to an exceptional filet lies in the quality of the beef and the balance of cheeses within the sauce. The combination of Parmesan, Provolone, meia-cura, and queijo bola provides depth and complexity, while the heavy cream ensures a luxurious, silky texture. Served over rustic Italian bread crostini and finished with sun-dried tomatoes and fine herbs, this meal delivers a truly memorable dining experience.
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