Brazilian recipe
Four Cheese Fillet: A Creamy Classic (Filé aos quatro queijos)
Discover how to prepare succulent beef fillet medallions draped in a luxurious, creamy four-cheese sauce. An elegant and comforting dish for any occasion.
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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 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 queijo bola
500 ml heavy cream
1 tbsp beef bouillon powder
7 slices 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 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 queijo bola
500 ml heavy cream
1 tbsp beef bouillon powder
7 slices toasted Italian bread
1 tbsp mixed fine herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
You can find high-quality beef fillet and fresh dairy at local wet markets or supermarket butcher counters in major urban areas. For specialized cheeses like meia-cura or queijo bola, check the gourmet dairy aisles of upscale supermarkets or large food retailers. As a substitute for local Brazilian cheeses, you can use a blend of mild Gouda (for queijo bola) and a semi-hard artisanal cheese with a tang for the meia-cura.
Preparation method
- Season the beef medallions with salt and minced garlic.
- Heat 2 tablespoons of margarine in a large skillet over medium-high heat and sear the medallions until browned to your preference.
- Remove the medallions from the pan and set aside.
- In the same skillet, add the remaining 3 tablespoons of margarine.
- Stir in the flour, mixing continuously to form a smooth paste (roux).
- Gradually pour in the milk, whisking constantly to prevent lumps, until a white sauce forms.
- Simmer over low heat until the sauce thickens.
- Incorporate the grated cheeses (Parmesan, Provolone, meia-cura, and queijo bola) into the sauce.
- Stir in the heavy cream and beef bouillon powder.
- Mix thoroughly until the cheeses have melted and the sauce is perfectly smooth.
- Arrange the toasted Italian bread slices on a serving platter or individual plates.
- Place the seared medallions carefully atop the bread slices.
- Ladle the rich four-cheese sauce generously over the beef.
- Garnish with chopped sun-dried tomatoes and fine herbs before serving.
Observations
The Filé aos Quatro Queijos is a hallmark of Brazilian culinary comfort, prized for its indulgent flavor profile and straightforward preparation. It is the perfect centerpiece for an upscale home dinner, balancing the tenderness of premium beef fillet with a velvety, aromatic sauce enriched by a harmonious blend of four distinct cheeses. This dish is a guaranteed crowd-pleaser for those who appreciate sophisticated yet soul-satisfying cuisine.
The secret to an exceptional result lies in sourcing high-quality beef and balancing the characteristics of the cheeses. The combination of Parmesan, Provolone, meia-cura, and queijo bola provides depth and nuance, while the heavy cream ensures a smooth, silky mouthfeel. Served over toasted Italian bread slices and finished with sun-dried tomatoes and fine herbs, this meal delivers a truly memorable gastronomic experience.
The secret to an exceptional result lies in sourcing high-quality beef and balancing the characteristics of the cheeses. The combination of Parmesan, Provolone, meia-cura, and queijo bola provides depth and nuance, while the heavy cream ensures a smooth, silky mouthfeel. Served over toasted Italian bread slices and finished with sun-dried tomatoes and fine herbs, this meal delivers a truly memorable gastronomic experience.
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