Brazilian recipe
Creamy Four-Cheese Filet Mignon (Filé aos quatro queijos): An easy and delicious recipe
Prepare succulent beef tenderloin medallions smothered in a rich, velvety four-cheese sauce. A classic and practical dish to impress at any dinner party.
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Ingredients
Salt to taste
1 tbsp dried fine herbs
1 tbsp beef stock powder
1 tbsp minced garlic
100 g grated Edam cheese
500 ml whole milk
1 kg beef tenderloin medallions
1 1/2 tbsp all-purpose flour
100 g grated provolone cheese
500 ml thick cream
7 slices Italian bread, toasted
100 g grated meia-cura cheese (or mild cheddar as a substitute)
100 g grated parmesan cheese
3 tbsp margarine
2 tbsp margarine
Sun-dried tomatoes, chopped to taste
1 tbsp dried fine herbs
1 tbsp beef stock powder
1 tbsp minced garlic
100 g grated Edam cheese
500 ml whole milk
1 kg beef tenderloin medallions
1 1/2 tbsp all-purpose flour
100 g grated provolone cheese
500 ml thick cream
7 slices Italian bread, toasted
100 g grated meia-cura cheese (or mild cheddar as a substitute)
100 g grated parmesan cheese
3 tbsp margarine
2 tbsp margarine
Sun-dried tomatoes, chopped to taste
Where to find ingredients
Meat and fresh produce can be found at local butcher shops or supermarkets. Cheeses and staples like flour and milk are readily available in the dairy or pantry aisles of any local grocery store.
Preparation method
- Season the beef medallions with salt and minced garlic.
- Heat 2 tablespoons of margarine in a large frying pan 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.
- Stir in the flour and mix well to form a roux.
- Gradually whisk in the milk, stirring constantly to ensure a smooth, lump-free white sauce.
- Cook over low heat until the sauce thickens.
- Fold in the grated cheeses (parmesan, provolone, meia-cura, and Edam) until incorporated.
- Stir in the thick cream and the beef stock powder.
- Continue to mix until the cheeses have fully melted and the sauce is uniform.
- Arrange the toasted Italian bread slices on a serving platter or individual plates.
- Place the seared beef medallions on top of the toasted bread.
- Pour the creamy four-cheese sauce generously over the medallions.
- Garnish with chopped sun-dried tomatoes and fine herbs before serving.
Observations
The Four Cheese Fillet is a traditional dish celebrated for its depth of flavour and straightforward preparation. Perfect for special occasions or an elegant dinner at home, it pairs the tenderness of prime beef medallions with a silky, aromatic sauce crafted from a rich blend of cheeses. This recipe is an excellent choice for those seeking a main course that is both sophisticated and crowd-pleasing. The secret to a perfect fillet lies in the quality of the meat and the harmony of the cheese blend. Combining parmesan, provolone, meia-cura (a semi-hard farmhouse cheese), and Edam cheese creates a complex profile, while the addition of thick cream ensures a velvety texture. Served atop crusty Italian bread and garnished with sun-dried tomatoes and fine herbs, this dish provides a complete and memorable gastronomic experience.
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