Brazilian recipe
Four Cheese Fillet: A Gourmet Beef Preparation (Filé aos quatro queijos)
Indulge in succulent beef medallions smothered in a rich, velvety four-cheese sauce. A sophisticated and comforting main course perfect for elegant dinners.
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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 Queijo Bola
500 ml heavy cream
1 tbsp powdered beef bouillon
7 slices of toasted Italian-style bread
1 tbsp mixed 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 Queijo Bola
500 ml heavy cream
1 tbsp powdered beef bouillon
7 slices of toasted Italian-style bread
1 tbsp mixed fine herbs
Sun-dried tomatoes, chopped, to taste
Where to find ingredients
You can find high-quality beef fillet at your local butcher or premium supermarket meat counters. For the specific Brazilian cheeses like Meia-Cura and Queijo Bola, check specialized gourmet food stores or large-scale supermarkets in major urban centers; if unavailable, substitutes such as mild Edam or a semi-hard artisanal cheddar may be used as a close alternative to maintain the desired texture.
Preparation method
- Season the beef 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.
- Using the same skillet, add the remaining 3 tablespoons of margarine.
- Stir in the flour, mixing well to create a roux base.
- Gradually pour in the milk, whisking constantly to prevent lumps, until a smooth white sauce forms.
- Cook over low heat until the sauce thickens.
- Fold in the grated cheeses (Parmesan, Provolone, Meia-Cura, and Queijo Bola) until melted.
- Add the heavy cream and the powdered beef bouillon.
- Stir thoroughly until the sauce is uniform and the cheeses are completely incorporated.
- Arrange the Italian-style bread toasts on a serving platter or individual plates.
- Place the beef medallions atop the bread toasts.
- 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 classic Brazilian dish celebrated for its depth of flavor and culinary refinement. Perfect for special occasions or a sophisticated home dinner, this dish pairs the tenderness of prime beef fillet with a silky, aromatic sauce crafted from a sophisticated blend of four distinct cheeses. It is an exceptional choice for those seeking a main course that delivers a luxurious dining experience.
The secret to a perfect fillet lies in the quality of the cut and the balance of cheeses within the sauce. The combination of Parmesan, Provolone, Meia-Cura, and Queijo Bola adds complexity and character, while high-quality cream ensures a velvety texture. Garnished with Italian bread toasts and finished with sun-dried tomatoes and fine herbs, this dish transforms into a memorable gastronomic experience.
The secret to a perfect fillet lies in the quality of the cut and the balance of cheeses within the sauce. The combination of Parmesan, Provolone, Meia-Cura, and Queijo Bola adds complexity and character, while high-quality cream ensures a velvety texture. Garnished with Italian bread toasts and finished with sun-dried tomatoes and fine herbs, this dish transforms into a memorable gastronomic experience.
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