Brazilian recipe
Filé aos Quatro Queijos: A Creamy & Sophisticated Classic
Indulge in succulent filet mignon topped with a rich, velvety four-cheese sauce. This classic Brazilian-inspired dish is perfect for an elegant dinner at home.
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Ingredients
1 kg filet mignon, cut into 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 queijo bola
500 ml heavy cream
1 tbsp beef bouillon powder
7 slices Italian bread, toasted
1 tbsp mixed 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 queijo bola
500 ml heavy cream
1 tbsp beef bouillon powder
7 slices Italian bread, toasted
1 tbsp mixed fine herbs
Chopped sun-dried tomatoes to taste
Where to find ingredients
For authentic results, use the specific cheeses mentioned. 'Meia-cura' is a semi-cured Brazilian cheese; if unavailable, a mild, aged Manchego or a firm, semi-dry white cheddar makes a good substitute. 'Queijo bola' is an Edam-style cheese, which can be found in most international delis. Look for these in the specialty cheese section of your local supermarket or at Latin American grocery stores. Beef bouillon powder can be found in the soup or spice aisle.
Preparation method
- Season the filet mignon medallions generously with salt and minced garlic
- Heat 2 tablespoons of margarine in a large skillet over medium-high heat and sear the medallions until golden brown
- Remove the medallions from the skillet and set them aside
- In the same skillet, add the remaining 3 tablespoons of margarine
- Stir in the flour and mix well to create a smooth roux
- Gradually pour in the milk, whisking constantly to prevent lumps, until you have a smooth white sauce
- Reduce the heat and simmer gently until the sauce thickens
- Stir in the grated cheeses (Parmesan, provolone, meia-cura, and queijo bola) until well combined
- Add the heavy cream and beef bouillon powder to the mixture
- Whisk thoroughly until the cheeses have melted completely and the sauce is silky and homogeneous
- Arrange the toasted Italian bread slices on a serving platter or individual plates
- Place the seared filet mignon medallions directly over the toast
- Generously ladle the four-cheese sauce over the meat
- Garnish with chopped sun-dried tomatoes and a sprinkle of fine herbs to serve
Observations
Filé aos Quatro Queijos is a traditional Brazilian favorite, celebrated for its bold flavors and straightforward technique. It’s the perfect centerpiece for a special occasion or a cozy, elevated weeknight dinner. The dish highlights the natural tenderness of filet mignon, perfectly balanced by a decadent, aromatic sauce crafted from a blend of four distinct cheeses.
The secret lies in sourcing high-quality beef and achieving the right harmony of cheeses. A classic mix of Parmesan, provolone, meia-cura, and queijo bola creates a deep, complex flavor profile, while heavy cream provides that signature velvety finish. Served over crisp toasted Italian bread and garnished with sun-dried tomatoes and fine herbs, this dish delivers a truly memorable gourmet experience.
The secret lies in sourcing high-quality beef and achieving the right harmony of cheeses. A classic mix of Parmesan, provolone, meia-cura, and queijo bola creates a deep, complex flavor profile, while heavy cream provides that signature velvety finish. Served over crisp toasted Italian bread and garnished with sun-dried tomatoes and fine herbs, this dish delivers a truly memorable gourmet experience.
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