Brazilian recipe
Filé with Four Cheese Sauce: An Easy and Indulgent Recipe (Filé aos quatro queijos: receita e)
Prepare succulent fillet mignon medallions smothered in a rich, velvety four-cheese sauce. A classic, practical choice for an impressive dinner at home.
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Ingredients
1 kg beef fillet medallions
Salt to taste
1 tbsp minced garlic
2 tbsp margarine
3 tbsp margarine
1 1/2 tbsp plain flour
500 ml whole milk
100 g grated Parmesan cheese
100 g grated Provolone cheese
100 g grated Meia-Cura cheese
100 g grated Edam cheese
500 ml double cream
1 tbsp beef stock powder
7 slices of toasted Italian bread
1 tbsp mixed 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 plain flour
500 ml whole milk
100 g grated Parmesan cheese
100 g grated Provolone cheese
100 g grated Meia-Cura cheese
100 g grated Edam cheese
500 ml double cream
1 tbsp beef stock powder
7 slices of toasted Italian bread
1 tbsp mixed fine herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
Find prime beef fillet at local independent butchers or supermarket deli counters. Look for Meia-Cura cheese at specialist Brazilian or Latin American grocers; if unavailable, a mature Cheddar or a semi-firm Manchego are suitable substitutes to maintain the texture. Edam is available in the chilled cheese aisle of any major supermarket.
Preparation method
- Season the fillet medallions with salt and minced garlic.
- Heat 2 tablespoons of margarine in a large frying pan and sear the medallions over medium-high heat.
- Remove the medallions from the pan and set aside.
- In the same pan, add the remaining 3 tablespoons of margarine.
- Stir in the flour and mix well to form a roux.
- Gradually add the milk, whisking constantly to prevent lumps, until a smooth white sauce forms.
- Simmer over low heat until the sauce thickens.
- Incorporate the grated cheeses (Parmesan, Provolone, Meia-Cura, and Edam) into the sauce.
- Stir in the double cream and the beef stock powder.
- Mix thoroughly until the cheeses have melted and the sauce is perfectly smooth.
- Arrange the toasted slices of Italian bread on a large serving platter or individual plates.
- Place the seared fillet 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 traditional Brazilian dish celebrated for its depth of flavour and straightforward preparation. Perfect for special occasions or an elegant evening meal, it pairs the tenderness of fillet mignon with a luscious, aromatic sauce crafted from a sophisticated blend of four distinct cheeses. This dish is a superb option for those seeking a main course that is both deeply satisfying and crowd-pleasing.
The key to a perfect fillet lies in the quality of the beef and the careful balance of cheeses within the sauce. The combination of Parmesan, Provolone, Meia-Cura, and Edam adds layers of complexity, while the double cream ensures a silky, luxurious texture. Served atop crusty Italian bread and garnished with sun-dried tomatoes and fine herbs, this dish transforms into a complete and memorable gastronomic experience.
The key to a perfect fillet lies in the quality of the beef and the careful balance of cheeses within the sauce. The combination of Parmesan, Provolone, Meia-Cura, and Edam adds layers of complexity, while the double cream ensures a silky, luxurious texture. Served atop crusty Italian bread and garnished with sun-dried tomatoes and fine herbs, this dish transforms into a complete and memorable gastronomic experience.
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