Brazilian recipe
Four Cheese Fillet: A Creamy Classic (Filé aos quatro queijos)
Indulge in succulent beef medallions smothered in a rich, velvety four-cheese sauce. A sophisticated yet straightforward dish perfect for any special occasion.
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Ingredients
1 kg beef filet medallions
Salt to taste
1 tbsp minced garlic
2 tbsp margarine
3 tbsp margarine
1 1/2 tbsp all-purpose flour
1/2 litre whole milk
100 g grated parmesan cheese
100 g grated provolone cheese
100 g grated meia-cura cheese
100 g grated queijo bola
1/2 litre heavy cream
1 tbsp beef bouillon powder
7 slices toasted Italian bread
1 tbsp fine herbs
Sun-dried tomatoes, chopped to taste
Salt to taste
1 tbsp minced garlic
2 tbsp margarine
3 tbsp margarine
1 1/2 tbsp all-purpose flour
1/2 litre whole milk
100 g grated parmesan cheese
100 g grated provolone cheese
100 g grated meia-cura cheese
100 g grated queijo bola
1/2 litre heavy cream
1 tbsp beef bouillon powder
7 slices toasted Italian bread
1 tbsp fine herbs
Sun-dried tomatoes, chopped to taste
Where to find ingredients
You can source these ingredients at local supermarkets in Suva or Nadi, such as MH Supermarket or NewWorld, which usually have dedicated cheese and dairy sections. If 'meia-cura' or 'queijo bola' are unavailable, mild gouda or edam can serve as functional substitutes to maintain the creamy texture, though the authentic Brazilian profile relies on the specific tang of these traditional varieties.
Preparation method
- Season the beef medallions with salt and minced garlic.
- Heat 2 tablespoons of margarine in a large frying pan and sear the medallions over medium-high heat until golden brown.
- Remove the medallions from the pan and set aside.
- In the same pan, melt the remaining 3 tablespoons of margarine.
- Stir in the flour, mixing continuously to create a smooth paste.
- Gradually pour in the milk, whisking constantly to prevent lumps, until the sauce thickens into a white cream.
- Simmer over low heat until the sauce reaches a smooth, thickened consistency.
- Fold the grated cheeses (parmesan, provolone, meia-cura, and queijo bola) into the white sauce.
- Whisk in the heavy cream and the beef bouillon powder.
- Continue to stir until all the cheeses have melted and the sauce is perfectly uniform.
- Arrange the toasted Italian bread slices on a serving platter or individual dishes.
- Place the seared beef medallions on top of the toasted bread.
- Generously pour the four-cheese sauce over the medallions.
- Garnish with chopped sun-dried tomatoes and fine herbs before serving.
Observations
The Filé aos Quatro Queijos is a cornerstone of classic Brazilian home cooking, celebrated for its indulgent flavor profile and reliable preparation. Whether you are hosting a formal dinner or seeking to elevate a quiet evening at home, this dish pairs the tender, juicy quality of beef medallions with a sophisticated, aromatic sauce born from a harmonious blend of four distinct cheeses.
The secret to this culinary success lies in selecting high-quality beef and balancing the sharp, savory notes of the cheeses. The interplay between parmesan, provolone, meia-cura, and queijo bola creates a deep, complex sauce, while the heavy cream provides an essential silkiness. When served over toasted artisan bread and garnished with sun-dried tomatoes and fine herbs, this dish transforms into a complete and truly memorable dining experience.
The secret to this culinary success lies in selecting high-quality beef and balancing the sharp, savory notes of the cheeses. The interplay between parmesan, provolone, meia-cura, and queijo bola creates a deep, complex sauce, while the heavy cream provides an essential silkiness. When served over toasted artisan bread and garnished with sun-dried tomatoes and fine herbs, this dish transforms into a complete and truly memorable dining experience.
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