Brazilian recipe
Brazilian Four-Cheese Fillet Mignon (Filé aos quatro queijos)
Indulge in succulent fillet mignon medallions smothered in a rich, velvety four-cheese sauce. A classic, easy-to-make dinner perfect for special nights at home.
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Ingredients
1 kg beef fillet mignon medallions
Salt to taste
1 tablespoon minced garlic
2 tablespoons margarine
3 tablespoons margarine
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 Meia-Cura cheese
100 g grated Edam cheese (Queijo Bola)
1/2 liter double cream
1 tablespoon beef bouillon powder
7 slices Italian bread, toasted
1 tablespoon mixed dried 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
1/2 liter whole milk
100 g grated Parmesan cheese
100 g grated Provolone cheese
100 g grated Meia-Cura cheese
100 g grated Edam cheese (Queijo Bola)
1/2 liter double cream
1 tablespoon beef bouillon powder
7 slices Italian bread, toasted
1 tablespoon mixed dried herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
Fillet mignon is best sourced from your local butcher or the premium meat section of your supermarket. Parmesan and Provolone are standard at any deli counter. Edam (Queijo Bola) is usually found in the specialty cheese section or larger supermarket cheese aisles. Meia-Cura is a semi-hard Brazilian cheese; if unavailable, a mild, aged Manchego or a firm, slightly salty young Gouda makes a great substitute. Look for sun-dried tomatoes in the pantry section or deli aisle, and high-quality beef bouillon powder in the spice or soup aisle of most major grocery stores.
Preparation method
- Season the fillet mignon medallions with salt and minced garlic
- In a large frying pan, heat 2 tablespoons of margarine and sear the medallions over medium-high heat until browned to your liking
- Remove the medallions from the pan and set them aside
- Using the same pan, add the remaining 3 tablespoons of margarine
- Stir in the flour, mixing well to create a smooth paste
- Gradually pour in the milk, whisking constantly to prevent lumps, until you have a smooth white sauce
- Lower the heat and cook until the sauce thickens
- Stir in the grated cheeses (Parmesan, Provolone, Meia-Cura, and Edam) until combined
- Add the double cream and the beef bouillon powder to the sauce
- Mix well until the cheeses have melted completely and the sauce is uniform and smooth
- Arrange the toasted Italian bread slices on a serving platter or individual plates
- Place the seared fillet mignon medallions on top of the bread
- Generously pour the four-cheese sauce over the medallions
- Finish the dish with a scattering of chopped sun-dried tomatoes and mixed herbs
Observations
The Filé aos Quatro Queijos is a quintessential Brazilian dish, celebrated for its bold flavors and simple, sophisticated preparation. Whether you are planning a romantic dinner or a small gathering, this dish never fails to impress. It brings together tender, perfectly seared fillet mignon with a decadent, creamy sauce infused with a blend of four distinct cheeses. This recipe is a fantastic choice for anyone looking for a hearty main course that hits the spot.
The secret to success lies in selecting high-quality beef and balancing the cheeses. We use a combination of Parmesan, Provolone, Meia-Cura, and Edam (Queijo Bola) to build layers of savory depth, while double cream provides that signature silkiness. Serve these medallions on crisp slices of Italian bread and top with sun-dried tomatoes and fine herbs for a truly memorable home-cooked dining experience.
The secret to success lies in selecting high-quality beef and balancing the cheeses. We use a combination of Parmesan, Provolone, Meia-Cura, and Edam (Queijo Bola) to build layers of savory depth, while double cream provides that signature silkiness. Serve these medallions on crisp slices of Italian bread and top with sun-dried tomatoes and fine herbs for a truly memorable home-cooked dining experience.
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