Brazilian recipe
Four Cheese Fillet Steak
Prepare juicy fillet steak enveloped in a creamy four-cheese sauce. A classic and practical recipe to impress.
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Ingredients
1 kg fillet steak medallions
Salt to taste
1 tablespoon minced garlic
2 tablespoons margarine
3 tablespoons margarine
1 1/2 tablespoons all-purpose flour
1/2 liter milk
100 g grated Parmesan cheese
100 g grated provolone cheese
100 g grated meia-cura cheese
100 g grated ball cheese
1/2 liter heavy cream
1 tablespoon powdered beef broth
7 slices toasted Italian bread
1 tablespoon fine herbs
Chopped sun-dried tomatoes to taste
Salt to taste
1 tablespoon minced garlic
2 tablespoons margarine
3 tablespoons margarine
1 1/2 tablespoons all-purpose flour
1/2 liter milk
100 g grated Parmesan cheese
100 g grated provolone cheese
100 g grated meia-cura cheese
100 g grated ball cheese
1/2 liter heavy cream
1 tablespoon powdered beef broth
7 slices toasted Italian bread
1 tablespoon fine herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
Find fillet steak at your local butcher or supermarket meat counter. Margarine, flour, milk, and heavy cream are available at any grocery store. Grated cheeses like Parmesan, provolone, meia-cura, and ball cheese can be found in the dairy section of most supermarkets. Powdered beef broth, fine herbs, and sun-dried tomatoes are typically found in the spice or international aisle.
Preparation method
- Season the fillet steak medallions with salt and minced garlic
- In a large skillet, heat 2 tablespoons of margarine and brown the fillet steak medallions over medium-high heat
- Remove the medallions from the skillet and set aside
- In the same skillet, add the remaining 3 tablespoons of margarine
- Add the all-purpose flour and stir well, forming a paste
- Gradually add the milk, stirring constantly to prevent lumps, until a white cream is obtained
- Cook over low heat until the cream thickens
- Incorporate the grated cheeses (Parmesan, provolone, meia-cura, and ball cheese) into the cream
- Add the heavy cream and the powdered beef broth
- Mix well until the cheeses melt and the sauce becomes homogeneous
- On a baking dish or serving plate, arrange the toasted Italian bread slices
- Place the fillet steak medallions over the toast
- Pour the four-cheese sauce over the medallions
- Garnish with chopped sun-dried tomatoes and fine herbs
Observations
Four Cheese Fillet Steak is a classic dish known for its rich flavors and ease of preparation. Ideal for special occasions or an elegant dinner at home, it combines the tenderness of fillet steak with a velvety and aromatic sauce made from an irresistible combination of four cheeses. This recipe is an excellent option for those looking for a flavorful main course that pleases all palates.
The secret to a perfect fillet lies in the quality of the meat and the harmony of the cheeses in the sauce. The combination of parmesan, provolone, meia-cura, and ball cheese lends depth and complexity to the sauce, while the heavy cream ensures a silky texture. Served with toasted Italian bread and finished with chopped sun-dried tomatoes and fine herbs, this dish becomes a complete and memorable gastronomic experience.
The secret to a perfect fillet lies in the quality of the meat and the harmony of the cheeses in the sauce. The combination of parmesan, provolone, meia-cura, and ball cheese lends depth and complexity to the sauce, while the heavy cream ensures a silky texture. Served with toasted Italian bread and finished with chopped sun-dried tomatoes and fine herbs, this dish becomes a complete and memorable gastronomic experience.
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