Brazilian recipe
Four-Cheese Filet Mignon (Filé aos quatro queijos)
Prepare succulent filet mignon medallions smothered in a rich, velvety four-cheese sauce. A classic and sophisticated dish perfect for special dinners.
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Ingredients
1 kg filet mignon medallions
Salt to taste
1 tbsp minced garlic
2 tbsp margarine
3 tbsp margarine
1 1/2 tbsp wheat flour
500 ml milk
100 g grated Parmesan cheese
100 g grated Provolone cheese
100 g grated Meia-Cura cheese
100 g grated Edam cheese
500 ml heavy cream
1 tbsp powdered beef stock
7 slices Italian bread toast
1 tbsp fine herbs
Chopped sun-dried tomatoes to taste
Salt to taste
1 tbsp minced garlic
2 tbsp margarine
3 tbsp margarine
1 1/2 tbsp wheat flour
500 ml milk
100 g grated Parmesan cheese
100 g grated Provolone cheese
100 g grated Meia-Cura cheese
100 g grated Edam cheese
500 ml heavy cream
1 tbsp powdered beef stock
7 slices Italian bread toast
1 tbsp fine herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
Beef can be sourced at local butcher shops; cheeses, cream, and pantry staples are available at supermarkets and artisanal delicatessens. Substitute Meia-Cura with a semi-hard aged cheese and Edam with Gouda or a mild Dutch cheese if unavailable.
Preparation method
- Season the filet mignon medallions with salt and minced garlic.
- In a large skillet, heat 2 tablespoons of margarine and sear the medallions over medium-high heat.
- Remove the medallions from the skillet and set aside.
- In the same skillet, add the remaining 3 tablespoons of margarine.
- Add the wheat flour and stir well to form a paste.
- Gradually add the milk, whisking constantly to prevent lumps, until a white sauce forms.
- 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 stock.
- Stir well until the cheeses have melted and the sauce is smooth and homogeneous.
- Arrange the Italian bread toasts on a serving platter or individual plates.
- Place the filet mignon medallions on top of the toasts.
- Pour the four-cheese sauce generously over the medallions.
- Garnish with chopped sun-dried tomatoes and fine herbs before serving.
Observations
The Four-Cheese Filet Mignon is a traditional Brazilian dish, cherished for its depth of flavor and culinary elegance. It is an ideal choice for special occasions or a refined dinner at home, pairing the tenderness of high-quality filet mignon with a smooth, aromatic sauce crafted from a blend of four distinct cheeses. This dish is a guaranteed favorite for those seeking a main course that balances sophisticated technique with comfort.
The secret to this perfect steak lies in the quality of the beef and the careful harmony of the cheeses. The combination of Parmesan, Provolone, Meia-Cura, and Edam creates a complex and robust flavor profile, while the heavy cream ensures a luxurious, velvety texture. Served over crusty Italian bread and garnished with sun-dried tomatoes and fine herbs, this meal offers a truly memorable dining experience.
The secret to this perfect steak lies in the quality of the beef and the careful harmony of the cheeses. The combination of Parmesan, Provolone, Meia-Cura, and Edam creates a complex and robust flavor profile, while the heavy cream ensures a luxurious, velvety texture. Served over crusty Italian bread and garnished with sun-dried tomatoes and fine herbs, this meal offers a truly memorable dining experience.
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