Brazilian recipe
Creamy Four-Cheese Fillet Mignon (Filé aos quatro queijos): A Deliciously Easy Recipe
Prepare succulent beef fillet medallions smothered in a rich, creamy four-cheese sauce. A classic and practical recipe that is sure to impress.
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Ingredients
3 tablespoons margarine
500 ml heavy cream
Chopped sundried tomatoes to taste
100 g grated Edam cheese
1 tablespoon beef stock powder
1 tablespoon minced garlic
100 g grated Parmesan cheese
1 tablespoon mixed herbs
1 kg beef fillet medallions
2 tablespoons margarine
500 ml milk
100 g grated Provolone cheese
1 1/2 tablespoons all-purpose flour
100 g grated semi-cured cheese
Salt to taste
7 slices of toasted Italian bread
500 ml heavy cream
Chopped sundried tomatoes to taste
100 g grated Edam cheese
1 tablespoon beef stock powder
1 tablespoon minced garlic
100 g grated Parmesan cheese
1 tablespoon mixed herbs
1 kg beef fillet medallions
2 tablespoons margarine
500 ml milk
100 g grated Provolone cheese
1 1/2 tablespoons all-purpose flour
100 g grated semi-cured cheese
Salt to taste
7 slices of toasted Italian bread
Where to find ingredients
You can find fresh beef fillet and high-quality cheeses at major supermarkets or local butcher shops in Nairobi. Semi-cured cheese and Edam can be found in the deli section of well-stocked supermarkets; if unavailable, a mild Gouda or mature cheddar are suitable substitutes.
Preparation method
- Season the beef fillet medallions with salt and minced garlic.
- In a large frying pan, heat 2 tablespoons of margarine and sear the fillets over medium-high heat until browned.
- Remove the medallions from the pan and set them aside.
- In the same pan, add the remaining 3 tablespoons of margarine.
- Stir in the flour and mix well to create a smooth paste.
- Gradually pour in the milk, whisking constantly to prevent lumps, until you achieve a thick white sauce.
- Cook over low heat until the sauce thickens.
- Fold the grated cheeses (Parmesan, Provolone, semi-cured, and Edam) into the sauce.
- Stir in the heavy cream and the beef stock powder.
- Mix well until the cheeses have melted and the sauce is smooth and homogeneous.
- Arrange the slices of toasted Italian bread on a serving platter or individual plates.
- Place the beef medallions on top of the toasted bread.
- Pour the generous amount of four-cheese sauce over the medallions.
- Garnish with chopped sundried tomatoes and mixed herbs before serving.
Observations
The Four-Cheese Fillet (Filé aos quatro queijos) is a classic dish celebrated for its depth of flavor and ease of preparation. Perfect for special occasions or an elegant dinner at home, it pairs the tenderness of beef fillet with a velvety, aromatic sauce made from an irresistible blend of four different cheeses. This recipe is a fantastic choice for anyone looking for a flavorful main course that is guaranteed to please everyone at the table. The secret to a perfect fillet lies in the quality of the beef and the harmony of the cheeses in the sauce. The combination of Parmesan, Provolone, semi-cured cheese (meia-cura), and Edam cheese (queijo bola) provides depth and complexity, while the heavy cream ensures a silky texture. Served over slices of toasted Italian bread and topped with sundried tomatoes and mixed herbs, this dish creates a complete and memorable dining experience.
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