Brazilian recipe
Four-cheese tenderloin: a savory classic (Filé aos quatro queijos)
Prepare succulent beef tenderloin medallions smothered in a rich, velvety four-cheese sauce. This classic dish is a refined choice for an elegant dinner at home.
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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 milk
100 g grated Parmesan cheese
100 g grated provolone cheese
100 g grated meia-cura cheese
100 g grated queijo bola
500 ml table cream
1 tbsp powdered beef bouillon
7 pieces of Italian bread toast
1 tbsp mixed 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 milk
100 g grated Parmesan cheese
100 g grated provolone cheese
100 g grated meia-cura cheese
100 g grated queijo bola
500 ml table cream
1 tbsp powdered beef bouillon
7 pieces of Italian bread toast
1 tbsp mixed fine herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
You can find premium beef tenderloin, table cream, and a variety of cheeses at local supermarkets or specialty butchers in Port Moresby. For the traditional Brazilian cheeses like meia-cura and queijo bola, if unavailable, you may substitute with a firm, semi-aged cheese or mild gouda as a suitable alternative.
Preparation method
- Season the beef tenderloin medallions with salt and minced garlic.
- In a large skillet, heat 2 tablespoons of margarine and sear the medallions over medium-high heat until browned.
- Remove the medallions from the skillet and set them aside.
- Using the same skillet, melt the remaining 3 tablespoons of margarine.
- Whisk in the flour to create a smooth paste.
- Gradually pour in the milk, stirring constantly to prevent lumps until a white sauce forms.
- Cook over low heat until the sauce thickens.
- Gently fold in the grated cheeses (Parmesan, provolone, meia-cura, and queijo bola) into the sauce.
- Stir in the table cream and the powdered beef bouillon.
- Mix thoroughly until the cheeses have melted and the sauce is perfectly smooth.
- Arrange the Italian bread toasts on a serving platter or individual plates.
- Place the seared beef medallions on top of the toasts.
- Pour the warm four-cheese sauce generously over the beef.
- Garnish with chopped sun-dried tomatoes and a sprinkle of fine herbs.
Observations
The Filé aos Quatro Queijos is a traditional Brazilian dish celebrated for its depth of flavor and culinary sophistication. Perfect for special occasions or an upscale dinner, it balances the tenderness of beef tenderloin with a smooth, aromatic sauce crafted from an exquisite blend of four distinct cheeses. This dish is an excellent choice for anyone looking for a flavorful main course that is sure to delight the palate.
The secret to a perfect fillet lies in the quality of the beef and the harmony of the cheeses within the sauce. The combination of Parmesan, provolone, meia-cura, and queijo bola creates a complex profile, while the addition of table cream ensures a silky texture. Served over crusty Italian bread rounds and finished with sun-dried tomatoes and fine herbs, this meal provides a memorable and complete gastronomic experience.
The secret to a perfect fillet lies in the quality of the beef and the harmony of the cheeses within the sauce. The combination of Parmesan, provolone, meia-cura, and queijo bola creates a complex profile, while the addition of table cream ensures a silky texture. Served over crusty Italian bread rounds and finished with sun-dried tomatoes and fine herbs, this meal provides a memorable and complete gastronomic experience.
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