Brazilian recipe
Creamy Four-Cheese Fillet (Filé aos quatro queijos)
Prepare succulent beef tenderloin medallions coated in a rich, velvety four-cheese sauce. A classic and sophisticated dish for special dinners.
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Ingredients
1 kg beef tenderloin medallions
Salt to taste
1 tbsp minced garlic
2 tbsp margarine
3 tbsp margarine
1 1/2 tbsp all-purpose 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 bouillon
7 slices of Italian bread, toasted
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 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 bouillon
7 slices of Italian bread, toasted
1 tbsp fine herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
You can find high-quality beef tenderloin, cheeses like Provolone and Parmesan, and pantry staples such as flour and margarine at supermarkets or local grocers in Lesotho. For authentic Brazilian ingredients like Meia-Cura and Queijo Bola, look for specialized delis or cheese shops that carry artisanal products. If you cannot find these specific Brazilian cheeses, mild cheddar or a dry fontina make excellent substitutes for a similar melt and flavor profile.
Preparation method
- Season the beef tenderloin medallions with salt and minced garlic.
- Heat 2 tablespoons of margarine in a large skillet and sear the medallions over medium-high heat.
- Remove the medallions from the skillet and set them aside.
- Add the remaining 3 tablespoons of margarine to the same skillet.
- Stir in the all-purpose flour and mix well to form a roux.
- Gradually whisk in the milk, stirring constantly to prevent lumps, until a white sauce forms.
- Cook 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 bouillon.
- Mix thoroughly until the cheeses have melted and the sauce is smooth and homogeneous.
- Arrange the toasted Italian bread slices on a serving platter or individual plates.
- Place the seared beef medallions on top of the toasted bread.
- Pour the warm four-cheese sauce generously over the medallions.
- Garnish with chopped sun-dried tomatoes and fine herbs before serving.
Observations
The Filé aos Quatro Queijos is a traditional Brazilian dish, prized for its indulgent flavor profile and straightforward preparation. It is the perfect choice for special occasions or an elegant dinner at home, pairing the tenderness of filet mignon with a smooth, aromatic sauce crafted from a blend of four distinct cheeses. This dish is a guaranteed crowd-pleaser for anyone looking for a flavorful main course.
The key to a perfect steak lies in the quality of the beef and the careful balance of the cheeses in the sauce. The combination of Parmesan, Provolone, Meia-Cura, and Queijo Bola provides depth and complexity, while heavy cream ensures a silky texture. Served over crusty Italian bread rounds and finished with sun-dried tomatoes and fine herbs, this meal offers a truly memorable dining experience.
The key to a perfect steak lies in the quality of the beef and the careful balance of the cheeses in the sauce. The combination of Parmesan, Provolone, Meia-Cura, and Queijo Bola provides depth and complexity, while heavy cream ensures a silky texture. Served over crusty Italian bread rounds and finished with sun-dried tomatoes and fine herbs, this meal offers a truly memorable dining experience.
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