Brazilian recipe
Four Cheese Tenderloin (Filé aos quatro queijos)
Prepare succulent beef tenderloin medallions coated in a velvety four-cheese sauce. A classic, indulgent dish perfect 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
1/2 liter milk
100 g grated parmesan cheese
100 g grated provolone cheese
100 g grated meia-cura cheese
100 g grated edam cheese
1/2 liter heavy cream
1 tbsp powdered beef bouillon
7 slices Italian bread toast
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
1/2 liter milk
100 g grated parmesan cheese
100 g grated provolone cheese
100 g grated meia-cura cheese
100 g grated edam cheese
1/2 liter heavy cream
1 tbsp powdered beef bouillon
7 slices Italian bread toast
1 tbsp fine herbs
Sun-dried tomatoes, chopped, to taste
Where to find ingredients
Beef and fresh dairy products are widely available at local wet markets or supermarket butcher counters. For specialized cheeses: 'Meia-cura' can be found in specialty grocers or substituted with a young, semi-hard cow's milk cheese like Manchego; 'Queijo bola' refers to Edam cheese, easily sourced in large grocery stores.
Preparation method
- Season the beef tenderloin medallions with salt and minced garlic.
- In a large frying pan, heat 2 tablespoons of margarine and sear the medallions over medium-high heat.
- Remove the medallions from the pan and set aside.
- In the same pan, add the remaining 3 tablespoons of margarine.
- Add the flour and stir well to form a paste.
- Gradually pour in the milk, whisking constantly to prevent lumps, until you achieve a white cream base.
- Cook over low heat until the sauce thickens.
- Incorporate the grated cheeses (parmesan, provolone, meia-cura, and edam) into the sauce.
- Add the heavy cream and the powdered beef bouillon.
- Stir well until the cheeses have melted and the sauce is smooth and homogeneous.
- Arrange the Italian bread toasts in a serving dish or on individual plates.
- Place the seared beef medallions on top of the toasts.
- Pour the four-cheese sauce generously over the medallions.
- Finish by garnishing with chopped sun-dried tomatoes and fine herbs.
Observations
The Four Cheese Tenderloin is a staple of Brazilian culinary tradition, celebrated for its rich profile and straightforward preparation. Perfectly suited for special occasions or a refined home dinner, this dish pairs the inherent tenderness of beef mignon with an aromatic, velvety sauce created from an irresistible blend of four cheeses. It is an excellent choice for those seeking a main course that is both deeply satisfying and crowd-pleasing.
The secret to an exceptional result lies in the quality of the beef and the harmony of the cheese blend. Combining parmesan, provolone, meia-cura, and edam cheeses builds depth and complexity, while the heavy cream ensures a silky texture. Traditionally served over crispy Italian bread toast and finished with sun-dried tomatoes and fine herbs, this dish provides a complete and memorable gastronomic experience.
The secret to an exceptional result lies in the quality of the beef and the harmony of the cheese blend. Combining parmesan, provolone, meia-cura, and edam cheeses builds depth and complexity, while the heavy cream ensures a silky texture. Traditionally served over crispy Italian bread toast and finished with sun-dried tomatoes and fine herbs, this dish provides a complete and memorable gastronomic experience.
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