Brazilian recipe
Brazilian Four-Cheese Fillet Mignon (Filé aos quatro queijos)
Indulge in succulent fillet mignon medallions draped in a luxurious four-cheese cream sauce. This classic Brazilian comfort food is a standout for elegant home dining.
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Ingredients
1 kg fillet mignon medallions
Salt to taste
1 tablespoon minced garlic
2 tablespoons butter
3 tablespoons butter
1 1/2 tablespoons all-purpose flour
1/2 liter whole milk
100 g grated Parmesan cheese
100 g grated provolone cheese
100 g grated semi-cured cheese (meia-cura)
100 g grated Edam cheese (queijo bola)
1/2 liter heavy cream
1 tablespoon powdered beef stock
7 slices Italian bread, toasted
1 tablespoon dried fine herbs
Chopped sun-dried tomatoes to taste
Salt to taste
1 tablespoon minced garlic
2 tablespoons butter
3 tablespoons butter
1 1/2 tablespoons all-purpose flour
1/2 liter whole milk
100 g grated Parmesan cheese
100 g grated provolone cheese
100 g grated semi-cured cheese (meia-cura)
100 g grated Edam cheese (queijo bola)
1/2 liter heavy cream
1 tablespoon powdered beef stock
7 slices Italian bread, toasted
1 tablespoon dried fine herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
Fillet mignon can be found at any local butcher shop or the meat section of major supermarkets. For the cheese blend, Parmesan and provolone are widely available in deli sections; for the authentic Brazilian 'meia-cura' and 'queijo bola' (Edam), check specialized international grocers or Latin food aisles that stock imported dairy. Powdered beef stock is commonly sold in the soup/condiment aisle. Fine herbs can be found in the dried spice section, and sun-dried tomatoes are usually available in the preserved goods or gourmet antipasti section of your local supermarket.
Preparation method
- Season the fillet mignon medallions generously with salt and minced garlic
- In a large frying pan, melt 2 tablespoons of butter and sear the medallions over medium-high heat until golden brown
- Remove the medallions from the pan and set them aside
- Using the same pan, add the remaining 3 tablespoons of butter
- Stir in the flour and whisk constantly to form a smooth roux
- Gradually pour in the milk, whisking continuously to prevent any lumps, until a white cream sauce forms
- Lower the heat and cook gently until the sauce thickens to a velvet consistency
- Stir in the grated cheeses (Parmesan, provolone, semi-cured, and Edam) until fully incorporated
- Mix in the heavy cream and the powdered beef stock
- Continue stirring until the cheeses have completely melted and the sauce is perfectly smooth
- Arrange the toasted slices of Italian bread on a serving platter or individual plates
- Place the seared fillet mignon medallions on top of the bread
- Pour the creamy four-cheese sauce generously over the medallions
- Finish with a sprinkle of chopped sun-dried tomatoes and dried fine herbs before serving
Observations
The Filé aos Quatro Queijos is a quintessential Brazilian dish, celebrated for its opulent flavor profile and straightforward technique. Perfect for an elevated weeknight dinner or an intimate gathering, it pairs the tenderness of premium beef fillet with a velvety, aromatic sauce crafted from a blend of four distinct cheeses. This dish is a true family favorite for anyone craving a hearty, restaurant-quality meal at home.
The secret to this classic lies in high-quality beef and the perfect harmony of the cheese sauce. A combination of Parmesan, provolone, semi-cured cheese (meia-cura), and Edam (queijo bola) builds layers of depth, while heavy cream ensures a silky, decadent finish. Served over toasted Italian bread slices and finished with sun-dried tomatoes and fine herbs, it offers a complete and memorable gastronomic experience.
The secret to this classic lies in high-quality beef and the perfect harmony of the cheese sauce. A combination of Parmesan, provolone, semi-cured cheese (meia-cura), and Edam (queijo bola) builds layers of depth, while heavy cream ensures a silky, decadent finish. Served over toasted Italian bread slices and finished with sun-dried tomatoes and fine herbs, it offers a complete and memorable gastronomic experience.
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