Brazilian recipe
Four Cheese Filet Mignon (Filé aos quatro queijos)
Prepare succulent filet mignon medallions smothered in a rich, creamy four-cheese sauce. A classic and sophisticated dish perfect for any dinner.
0.0 / 5 by 0 Reviews
Ingredients
1 kg filet mignon medallions
Salt to taste
1 tbsp minced garlic
2 tbsp margarine
3 tbsp margarine
1 1/2 tbsp wheat 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 of 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 wheat 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 of toasted Italian bread
1 tbsp fine herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
Find fresh beef cuts at local butchers or supermarkets. For specialty cheeses like Meia-Cura, a well-stocked deli counter is recommended; as a substitute for Meia-Cura, a mild semi-hard aged cheese can be used.
Preparation method
- Season the filet mignon medallions with salt and minced garlic.
- In a large skillet, heat 2 tablespoons of margarine and sear the 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.
- Stir in the wheat flour, mixing well to form a paste.
- Gradually add the milk, whisking constantly to prevent lumps, until a white sauce forms.
- Cook over low heat until the sauce thickens.
- Fold the grated cheeses (Parmesan, Provolone, Meia-Cura, and Edam) into the sauce.
- Stir in the heavy cream and the powdered beef bouillon.
- Mix well until the cheeses have melted and the sauce is smooth and homogeneous.
- Arrange the toasted Italian bread slices on a serving platter.
- Place the filet mignon medallions on top of the toasted bread.
- Pour the four-cheese sauce generously over the medallions.
- Garnish with chopped sun-dried tomatoes and fine herbs to finish.
Observations
Four Cheese Filet Mignon is a traditional Brazilian dish, widely celebrated for its depth of flavor and culinary elegance. It is an ideal choice for special occasions or an upscale dinner at home, combining the tenderness of high-quality filet mignon with a velvety, aromatic sauce crafted from a blend of four distinct cheeses. This dish is perfect for those seeking a main course that is both flavorful and universally crowd-pleasing.
The secret to a perfect filet lies in the quality of the beef and the balance of the cheeses within the sauce. The combination of Parmesan, Provolone, Meia-Cura, and Edam cheese creates a complex profile, while the heavy cream ensures a silky texture. Traditionally served over slices of toasted Italian bread and garnished with sun-dried tomatoes and fine herbs, this meal offers a truly memorable dining experience.
The secret to a perfect filet lies in the quality of the beef and the balance of the cheeses within the sauce. The combination of Parmesan, Provolone, Meia-Cura, and Edam cheese creates a complex profile, while the heavy cream ensures a silky texture. Traditionally served over slices of toasted Italian bread and garnished with sun-dried tomatoes and fine herbs, this meal offers a truly memorable dining experience.
Ratings and comments