Brazilian recipe
Creamy Four-Cheese Fillet (Filé aos quatro queijos)
Prepare succulent beef medallions smothered in a decadent four-cheese sauce. An elegant and classic main course that is sure to impress at your next dinner party.
0.0 / 5 by 0 Reviews
Ingredients
1 kg fillet mignon medallions
Salt to taste
1 tbsp minced garlic
2 tbsp butter
3 tbsp butter
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 queijo bola
500 ml heavy cream
1 tbsp powdered beef stock
7 slices Italian bread, toasted
1 tbsp mixed fine herbs
Sun-dried tomatoes, chopped, to taste
Salt to taste
1 tbsp minced garlic
2 tbsp butter
3 tbsp butter
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 queijo bola
500 ml heavy cream
1 tbsp powdered beef stock
7 slices Italian bread, toasted
1 tbsp mixed fine herbs
Sun-dried tomatoes, chopped, to taste
Where to find ingredients
Find high-quality fillet mignon at your local craft butcher or the meat counter of premium supermarkets. For the cheeses, seek out Italian-style varieties like parmesan and provolone in the deli section. Meia-cura and queijo bola are traditional Brazilian cheeses; if unavailable in international grocery stores, Edam or a mild semi-hard Gouda serve as excellent substitutes for the queijo bola, while a firm, aged Havarti can stand in for the meia-cura.
Preparation method
- Season the fillet mignon medallions with salt and minced garlic.
- Heat 2 tablespoons of butter 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, melt the remaining 3 tablespoons of butter.
- Stir in the plain flour, whisking thoroughly to create a smooth roux.
- Gradually pour in 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 queijo bola) into the sauce.
- Stir in the heavy cream and the powdered beef stock.
- Continue mixing until the cheeses have fully melted and the sauce is perfectly smooth.
- Arrange the toasted Italian bread slices on a serving platter.
- Place the cooked fillet mignon medallions on top of the toasted bread.
- Pour the warm four-cheese sauce generously over the meat.
- Garnish with chopped sun-dried tomatoes and a sprinkle of fine herbs before serving.
Observations
The Filé aos Quatro Queijos is a traditional Brazilian staple celebrated for its depth of flavor and culinary sophistication. Perfectly suited for special occasions or an elevated evening at home, this dish balances the tenderness of prime fillet steak with a velvety, aromatic sauce crafted from a rich selection of cheeses. It remains a standout choice for those seeking a main course that delivers both comfort and luxury.
The secret to achieving perfection lies in the quality of the beef and the precise harmony of the cheeses. Blending parmesan, provolone, meia-cura, and queijo bola creates a complex flavour profile, while the heavy cream ensures a silky, luxurious finish. When served over toasted Italian bread and garnished with sun-dried tomatoes and fine herbs, it offers a complete and memorable dining experience.
The secret to achieving perfection lies in the quality of the beef and the precise harmony of the cheeses. Blending parmesan, provolone, meia-cura, and queijo bola creates a complex flavour profile, while the heavy cream ensures a silky, luxurious finish. When served over toasted Italian bread and garnished with sun-dried tomatoes and fine herbs, it offers a complete and memorable dining experience.
Ratings and comments