Brazilian recipe
Four-Cheese Filet Mignon: A Rich and Easy Recipe (Filé aos quatro queijos: receita e)
Treat yourself to succulent filet mignon medallions draped in a decadent, velvety four-cheese sauce. This classic, crowd-pleasing dish is perfect for an elegant dinner at home.
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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 milk
100 g grated parmesan cheese
100 g grated provolone cheese
100 g grated meia-cura cheese
100 g grated edam cheese
500 ml heavy cream
1 tbsp beef bouillon powder
7 pieces Italian bread toast
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 milk
100 g grated parmesan cheese
100 g grated provolone cheese
100 g grated meia-cura cheese
100 g grated edam cheese
500 ml heavy cream
1 tbsp beef bouillon powder
7 pieces Italian bread toast
1 tbsp fine herbs
Chopped sun-dried tomatoes, to taste
Where to find ingredients
You can find high-quality filet mignon at your local butcher shop or the meat department of supermarkets like Loblaws, Sobeys, or Metro. For the cheeses, look for a deli counter or the specialty cheese aisle. Meia-cura is a specific Brazilian aged cheese; if unavailable, a young gouda or a mild farmhouse cheddar can serve as a substitute. Beef bouillon and other pantry staples are readily available in the baking and ethnic aisles of any major grocery store.
Preparation method
- Season the filet mignon medallions with salt and minced garlic.
- In a large skillet, heat 2 tablespoons of margarine and sear the medallions over medium-high heat until browned.
- Remove the medallions from the pan and set them aside.
- In the same skillet, melt the remaining 3 tablespoons of margarine.
- Add the flour and whisk thoroughly to form a roux.
- Gradually pour in the milk, whisking constantly to prevent lumps, until a smooth white sauce forms.
- Cook over low heat until the sauce thickens.
- Stir in the grated cheeses (parmesan, provolone, meia-cura, and edam) until they begin to melt.
- Mix in the heavy cream and beef bouillon powder.
- Continue to stir until the cheeses have completely melted and the sauce is smooth and homogeneous.
- Arrange the Italian bread toasts in a serving dish or on individual plates.
- Place the seared filet mignon medallions on top of the toasts.
- Ladle 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 favorite, celebrated for its indulgent flavor profile and surprisingly straightforward preparation. It is the perfect choice for special occasions or when you want to elevate a weeknight meal, blending the tenderness of high-quality filet mignon with a smooth, aromatic sauce crafted from a quartet of distinct cheeses.
The success of this dish relies on the quality of the beef and the perfect balance of the cheese blend. Combining parmesan, provolone, meia-cura, and edam provides a sophisticated depth to the sauce, while the cream ensures a silky, luxurious texture. When served over crusty Italian bread and garnished with sun-dried tomatoes and herbs, this dish transforms into a complete and memorable dining experience.
The success of this dish relies on the quality of the beef and the perfect balance of the cheese blend. Combining parmesan, provolone, meia-cura, and edam provides a sophisticated depth to the sauce, while the cream ensures a silky, luxurious texture. When served over crusty Italian bread and garnished with sun-dried tomatoes and herbs, this dish transforms into a complete and memorable dining experience.
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