Brazilian recipe
Four Cheese Filé Mignon: A Creamy & Easy Classic
Indulge in juicy fillet mignon medallions smothered in a rich, velvety four-cheese sauce. A sophisticated yet effortless dinner staple.
0.0 / 5 by 0 Reviews
Ingredients
1 kg beef fillet medallions
Salt to taste
1 tablespoon minced garlic
2 tablespoons margarine
3 tablespoons margarine
1 1/2 tablespoons all-purpose flour
500 ml whole milk
100 g grated parmesan cheese
100 g grated provolone cheese
100 g grated semi-cured cheese
100 g grated mild Dutch-style cheese
500 ml double cream
1 tablespoon beef stock powder
7 slices of toasted Italian bread
1 tablespoon dried mixed herbs
Chopped sun-dried tomatoes to taste
Salt to taste
1 tablespoon minced garlic
2 tablespoons margarine
3 tablespoons margarine
1 1/2 tablespoons all-purpose flour
500 ml whole milk
100 g grated parmesan cheese
100 g grated provolone cheese
100 g grated semi-cured cheese
100 g grated mild Dutch-style cheese
500 ml double cream
1 tablespoon beef stock powder
7 slices of toasted Italian bread
1 tablespoon dried mixed herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
Beef fillet medallions can be sourced from your local butcher. For the cheeses: Parmesan and Provolone are widely available in supermarket deli sections. The semi-cured cheese is similar to local semi-hard varieties; if unavailable, a mild aged cheddar or gouda works as an excellent substitute. The mild Dutch-style cheese is commonly found as Gouda or Edam in supermarket international cheese aisles. Double cream and dried herbs are standard pantry staples in any local grocer.
Preparation method
- Season the fillet medallions with salt and the minced garlic
- Heat 2 tablespoons of margarine in a large frying pan and sear the medallions over medium-high heat until golden brown
- Remove the medallions from the pan and set them aside
- In the same pan, melt the remaining 3 tablespoons of margarine
- Whisk in the flour and cook until it forms a smooth paste
- Gradually stir in the milk, whisking constantly to prevent lumps, until you achieve a smooth white sauce
- Reduce the heat and simmer gently until the sauce thickens
- Stir in the grated cheeses (parmesan, provolone, semi-cured, and mild Dutch-style) until incorporated
- Mix in the double cream and the beef stock powder
- Stir well until the cheeses have melted completely and the sauce is uniform and velvety
- Arrange the toasted Italian bread slices on a serving platter
- Place a seared fillet medallion on top of each piece of toast
- Ladle the rich four-cheese sauce generously over the medallions
- Garnish with chopped sun-dried tomatoes and dried mixed herbs to finish
Observations
The Filé aos Quatro Queijos is a beloved Brazilian classic, celebrated for its bold flavors and straightforward method. Perfectly suited for elegant home dinners or special occasions, it marries tender fillet mignon with a smooth, aromatic cheese sauce that is sure to please any palate.
The secret to this dish lies in the quality of the beef and the perfect balance of the cheeses. A blend of parmesan, provolone, a semi-cured cheese, and a mild Dutch-style cheese builds a complex base, while double cream provides that signature silky finish. Best served atop crusty Italian bread and garnished with sun-dried tomatoes and fresh herbs, this dish delivers a truly memorable dining experience.
The secret to this dish lies in the quality of the beef and the perfect balance of the cheeses. A blend of parmesan, provolone, a semi-cured cheese, and a mild Dutch-style cheese builds a complex base, while double cream provides that signature silky finish. Best served atop crusty Italian bread and garnished with sun-dried tomatoes and fresh herbs, this dish delivers a truly memorable dining experience.
Ratings and comments