Brazilian recipe
Creamy Four-Cheese Fillet (Filé aos Quatro Queijos): A Simple and Delicious Classic
Prepare succulent beef medallions smothered in a rich, creamy four-cheese sauce. A practical and elegant classic to impress your guests.
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Ingredients
1 tablespoon minced garlic
1 tablespoon beef stock powder
100 g grated Parmesan cheese
1 tablespoon mixed fine herbs
100 g grated semi-cured cheese
7 slices toasted ciabatta bread
Sun-dried tomatoes, chopped to taste
2 tablespoons margarine
1 1/2 tablespoons cake flour
500 ml thick cream
500 ml full-cream milk
Salt to taste
1 kg beef fillet medallions
3 tablespoons margarine
100 g grated Provolone cheese
100 g grated Edam cheese
1 tablespoon beef stock powder
100 g grated Parmesan cheese
1 tablespoon mixed fine herbs
100 g grated semi-cured cheese
7 slices toasted ciabatta bread
Sun-dried tomatoes, chopped to taste
2 tablespoons margarine
1 1/2 tablespoons cake flour
500 ml thick cream
500 ml full-cream milk
Salt to taste
1 kg beef fillet medallions
3 tablespoons margarine
100 g grated Provolone cheese
100 g grated Edam cheese
Where to find ingredients
All ingredients are readily available at local supermarkets and butcher shops. For the semi-cured cheese, you may use a firm, aged cheddar as a substitute.
Preparation method
- Season the beef medallions with salt and minced garlic.
- Heat 2 tablespoons of margarine in a large frying pan and sear the beef medallions over medium-high heat.
- Remove the medallions from the pan and set aside.
- Add the remaining 3 tablespoons of margarine to the same pan.
- Stir in the flour to form a smooth paste.
- Gradually add the milk, whisking constantly to prevent lumps, until a white sauce forms.
- Cook over low heat until the sauce thickens.
- Fold the grated cheeses (Parmesan, Provolone, semi-cured, and Edam) into the sauce.
- Stir in the thick cream and the beef stock powder.
- Mix well until the cheeses have fully melted and the sauce is smooth.
- Arrange the toasted ciabatta slices on a serving platter.
- Place the beef medallions on top of the toasted bread.
- Pour 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 cherished dish, celebrated for its bold flavours and straightforward preparation. Perfect for special occasions or a sophisticated dinner at home, it pairs the tenderness of beef fillet with a velvety, aromatic sauce made from an irresistible blend of four cheeses. This recipe is an excellent choice for anyone looking for a savoury main course that is guaranteed to please every palate. The secret to a perfect fillet lies in the quality of the beef and the harmony of the cheeses in the sauce. The combination of Parmesan, Provolone, semi-cured cheese, and Edam cheese creates a complex depth of flavour, while the thick cream ensures a silky texture. Served with toasted ciabatta slices and finished with sun-dried tomatoes and fine herbs, this dish provides a complete and memorable dining experience.
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