Brazilian recipe
Four-Cheese Fillet: An Easy and Delicious Recipe (Filé aos quatro queijos: receita e)
Craft a succulent beef fillet enveloped in a decadent, velvety four-cheese sauce. A classic and practical dish designed to impress.
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Ingredients
1 kg beef fillet medallions
Salt to taste
1 tbsp minced garlic
2 tbsp margarine
3 tbsp margarine
1 1/2 tbsp all-purpose 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 table cream
1 tbsp beef bouillon powder
7 slices Italian bread
1 tbsp fine herbs
Sun-dried tomatoes, chopped, to taste
Salt to taste
1 tbsp minced garlic
2 tbsp margarine
3 tbsp margarine
1 1/2 tbsp all-purpose 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 table cream
1 tbsp beef bouillon powder
7 slices Italian bread
1 tbsp fine herbs
Sun-dried tomatoes, chopped, to taste
Where to find ingredients
Find premium beef cuts at local butchery counters or the meat section of major supermarkets. For the cheeses, check the deli or specialty cheese aisle; if Meia-Cura (a semi-cured Brazilian cheese) is unavailable, a mild Gouda or Havarti can serve as a suitable substitute. Table cream and fine herbs are readily available in the baking or spice aisles.
Preparation method
- Season the beef fillet 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.
- Add the remaining 3 tablespoons of margarine to the same skillet.
- Whisk in the flour, stirring constantly until a smooth paste forms.
- Gradually pour in the milk, whisking continuously to prevent lumps, until a white sauce develops.
- Cook over low heat until the sauce thickens.
- Incorporate the grated cheeses (Parmesan, Provolone, Meia-Cura, and Edam) into the sauce.
- Stir in the table cream and the beef bouillon powder.
- Mix thoroughly until the cheeses have melted and the sauce is uniform.
- Arrange the slices of Italian bread in a baking dish or on a serving platter.
- Place the seared medallions atop the bread slices.
- Pour the four-cheese sauce generously over the meat.
- Finish by garnishing with chopped sun-dried tomatoes and fine herbs.
Observations
The Four-Cheese Fillet (Filé aos Quatro Queijos) is a traditional Brazilian dish, celebrated for its rich flavor profile and ease of preparation. Perfectly suited for special occasions or an elegant home-cooked dinner, it pairs the tenderness of beef fillet with a silky, aromatic sauce featuring an irresistible quartet of cheeses. This recipe is an excellent choice for anyone looking for a flavorful main course that satisfies every palate.
The secret to a perfect fillet lies in the quality of the meat and the harmony of the cheeses within the sauce. The blend of Parmesan, Provolone, Meia-Cura, and Edam cheese adds depth and complexity, while the table cream ensures a smooth, luxurious texture. Served over slices of crusty Italian bread and garnished with 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 within the sauce. The blend of Parmesan, Provolone, Meia-Cura, and Edam cheese adds depth and complexity, while the table cream ensures a smooth, luxurious texture. Served over slices of crusty Italian bread and garnished with sun-dried tomatoes and fine herbs, this dish becomes a complete and memorable gastronomic experience.
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