Brazilian recipe
Four-Cheese Beef Medallions (Filé aos quatro queijos)
Prepare succulent beef medallions enveloped in a creamy sauce made from four distinct cheeses. A classic and sophisticated dish perfect for dinner.
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Ingredients
1 kg beef 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 bouillon
7 Italian bread crostini
1 tbsp fine herbs
Sun-dried tomatoes, chopped, 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 bouillon
7 Italian bread crostini
1 tbsp fine herbs
Sun-dried tomatoes, chopped, to taste
Where to find ingredients
Find beef cuts and fresh dairy at local supermarkets or butcher shops. Meia-Cura cheese can be sourced from specialty delis; as a substitute, a mild white cheddar or a semi-hard artisanal cow's milk cheese may be used.
Preparation method
- Season the beef medallions with salt and minced garlic.
- In a large skillet, heat 2 tablespoons of margarine and sear the beef 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, forming a paste.
- Gradually add the milk, stirring constantly to prevent lumps, until a white cream 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 bouillon.
- Mix well until the cheeses have melted and the sauce is smooth.
- Distribute the Italian bread crostini on a serving platter or individual plates.
- Place the beef medallions over the crostini.
- Pour the four-cheese sauce over the medallions.
- Finish by garnishing with chopped sun-dried tomatoes and fine herbs.
Observations
The Four-Cheese Beef Medallions is a traditional Brazilian dish, widely appreciated for its rich flavor profile and efficient preparation. Perfect for special occasions or an elegant home dinner, it combines the tenderness of beef mignon with a velvety, aromatic sauce crafted from a sophisticated blend of four cheeses. This recipe is an excellent choice for those seeking a savory main course that appeals to every palate.
The secret to a perfect dish lies in the quality of the beef and the harmony of the cheeses in the sauce. The combination of Parmesan, Provolone, Meia-Cura, and Edam adds depth and complexity, while the heavy cream ensures a silky texture. Served over Italian bread crostini and finished with sun-dried tomatoes and fine herbs, this dish becomes a complete and memorable gastronomic experience.
The secret to a perfect dish lies in the quality of the beef and the harmony of the cheeses in the sauce. The combination of Parmesan, Provolone, Meia-Cura, and Edam adds depth and complexity, while the heavy cream ensures a silky texture. Served over Italian bread crostini and finished with sun-dried tomatoes and fine herbs, this dish becomes a complete and memorable gastronomic experience.
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