Brazilian recipe
Filet Mignon with Four-Cheese Sauce: A Decadent Classic (Filé aos quatro queijos: receita e)
Indulge in tender filet mignon medallions bathed in a velvety, rich four-cheese sauce. A sophisticated and simple dish that is sure to impress at your next dinner.
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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 all-purpose 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 beef bouillon powder
7 slices Italian bread toast
1 tbsp mixed dried 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 all-purpose 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 beef bouillon powder
7 slices Italian bread toast
1 tbsp mixed dried fine herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
You can find these ingredients at local supermarkets in the butcher's section for high-quality beef tenderloin and the dairy aisle for the assorted cheeses. Meia-Cura is a traditional Brazilian semi-hard cheese; as a substitute in markets where it is unavailable, use a mild Manchego or a dry Monterey Jack. Edam can be swapped for Gouda if necessary.
Preparation method
- Season the filet mignon medallions with salt and minced garlic.
- In a large skillet, heat 2 tablespoons of margarine over medium-high heat and sear the medallions until golden brown.
- Remove the medallions from the pan and set aside.
- Using the same skillet, add the remaining 3 tablespoons of margarine.
- Whisk in the flour and cook briefly to form a smooth paste.
- Gradually pour in the milk, whisking constantly to prevent lumps, until a creamy white base forms.
- Reduce the heat and simmer until the sauce thickens.
- Gently fold the grated Parmesan, Provolone, Meia-Cura, and Edam cheeses into the sauce.
- Stir in the heavy cream and beef bouillon powder.
- Continue to cook, stirring well, until the cheeses are fully melted and the sauce is perfectly smooth.
- Arrange the slices of toasted Italian bread on a serving platter.
- Place the seared filet mignon medallions directly on top of the toast.
- Ladle the rich four-cheese sauce generously over the beef.
- Garnish with chopped sun-dried tomatoes and a sprinkle of fine herbs before serving.
Observations
The Filet Mignon with Four-Cheese sauce is a hallmark of Brazilian culinary comfort, prized for its indulgent flavor profile and surprisingly straightforward preparation. Whether you are hosting an elegant dinner party or looking to elevate a quiet evening at home, this dish pairs the succulent texture of premium beef tenderloin with an aromatic, silky sauce featuring a robust blend of four distinct cheeses. It is a quintessential main course that delivers a luxurious dining experience with every bite.
The secret to success lies in the quality of the cut and the balance of the cheeses within the sauce. The combination of Parmesan, Provolone, Meia-Cura, and Edam adds a layer of depth and savory complexity, while the heavy cream ensures a perfectly smooth finish. When served over crusty Italian bread and garnished with sun-dried tomatoes and fresh herbs, this meal transforms into a complete and truly memorable feast.
The secret to success lies in the quality of the cut and the balance of the cheeses within the sauce. The combination of Parmesan, Provolone, Meia-Cura, and Edam adds a layer of depth and savory complexity, while the heavy cream ensures a perfectly smooth finish. When served over crusty Italian bread and garnished with sun-dried tomatoes and fresh herbs, this meal transforms into a complete and truly memorable feast.
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