Brazilian recipe
Filet Mignon with Four-Cheese Sauce: A Simple and Delicious Recipe (Filé aos quatro queijos: receita e)
Learn how to prepare succulent filet mignon medallions draped in a velvety, indulgent four-cheese sauce. This classic dish is perfect for an elegant dinner.
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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 powdered beef bouillon
7 slices toasted Italian bread
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 powdered beef bouillon
7 slices toasted Italian bread
1 tbsp fine herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
Find fresh beef cuts at local neighborhood butchers or the meat counter at large supermarkets. Parmesan, Provolone, and Edam are available in the deli section of well-stocked groceries. Meia-Cura is a traditional Brazilian semi-cured cheese; if unavailable, use a mild, semi-hard cow's milk cheese as a substitute. Italian bread can be found in the bakery aisle of local markets.
Preparation method
- Season the filet mignon medallions with salt and minced garlic.
- In a large skillet, melt 2 tablespoons of margarine and sear the medallions over medium-high heat until browned.
- Remove the medallions from the skillet and set aside.
- In the same skillet, melt the remaining 3 tablespoons of margarine.
- Stir in the all-purpose flour and mix well to create a roux.
- Gradually pour in the milk while whisking constantly to prevent lumps, continuing until a smooth white sauce forms.
- Cook over low heat until the sauce thickens.
- Gently incorporate the grated cheeses (Parmesan, Provolone, Meia-Cura, and Edam) into the sauce.
- Add the heavy cream and the powdered beef bouillon.
- Stir well until all the cheeses have melted and the sauce is uniform.
- Arrange the slices of toasted Italian bread on a serving platter or individual plates.
- Place the seared filet mignon medallions directly onto the bread.
- Pour the generous amount of four-cheese sauce over the medallions.
- Garnish with the chopped sun-dried tomatoes and fine herbs before serving.
Observations
The Filet Mignon with Four-Cheese Sauce is a traditional Brazilian delicacy, celebrated for its rich profile and straightforward preparation. Perfect for special occasions or an elevated home dinner, it pairs the tenderness of high-quality beef with a smooth, aromatic sauce crafted from a sophisticated blend of four distinct cheeses. This dish is an outstanding choice for anyone seeking a hearty main course that is guaranteed to impress guests of all tastes.
The secret to an exceptional filet lies in the quality of the beef and achieving the perfect harmony of cheeses. A balanced mix of Parmesan, Provolone, Meia-Cura, and Edam cheese provides depth and complexity, while the heavy cream ensures a silky, luxurious texture. When served over crusty Italian bread and garnished with sun-dried tomatoes and fine herbs, this meal transforms into a truly memorable dining experience.
The secret to an exceptional filet lies in the quality of the beef and achieving the perfect harmony of cheeses. A balanced mix of Parmesan, Provolone, Meia-Cura, and Edam cheese provides depth and complexity, while the heavy cream ensures a silky, luxurious texture. When served over crusty Italian bread and garnished with sun-dried tomatoes and fine herbs, this meal transforms into a truly memorable dining experience.
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