Few dishes are as memorable as filet mignon with garlic butter crunch. The secret lies in the balance between the intense flavor of the butter and the aroma of the garlic, which enhances the meat’s natural juiciness.
This recipe is perfect both for a special dinner and for Sunday lunch, when you want to surprise the family with something simple yet sophisticated.
Filet mignon is a premium cut, known for its tender texture and delicate flavor. When prepared with butter and garlic, it develops an irresistible golden crust while staying juicy inside.
It’s the perfect combination of crunch and tenderness — a complete gastronomic experience.
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Recipe for Filet Mignon with Garlic Butter
Now that you understand why this dish is so special, it’s time to get hands-on and make your filet mignon with garlic butter with a professional touch that will have everyone asking for seconds.
Ingredients
Makes 2 to 3 servings. You’ll need:
- 600 g filet mignon, cut into medallions
- 6 garlic cloves, very thinly sliced
- 3 tablespoons unsalted butter
- A drizzle of olive oil
- Salt and black pepper to taste
- ½ teaspoon smoked paprika (or hot, if you prefer)
- Crispy farofa to serve (optional)
- Fresh chopped parsley to finish
How to Make It
- Make the crispy garlic:
Heat a skillet over medium heat and add a drizzle of olive oil. Then add the butter (be generous!) and the garlic before the butter fully melts. This helps release the garlic’s flavor more intensely. - Season the garlic:
Add salt, pepper, and paprika. Stir gently over medium heat. The secret here is patience — the garlic should brown slowly until crispy without burning. That’s how you get the buttery, lightly smoky flavor that makes all the difference. - Remove the garlic and set aside:
When the garlic is golden and crisp, remove it from the skillet and place it on a paper towel–lined plate. - Sear the medallions:
In the same skillet (with the remaining butter and oil), add the filet mignon medallions previously seasoned with salt and pepper. - Essential tip:
The meat should be at room temperature before going into the skillet. This avoids thermal shock and ensures it browns on the outside and stays tender inside. - Grill to your preferred doneness:
Sear over high heat, about 2–3 minutes per side for rare, 4 minutes for medium, and 5 minutes for more done. - Finish with the crispy garlic:
After searing, turn off the heat, top the medallions with the crispy garlic, and spoon over a little melted butter from the skillet. - Serve immediately:
Finish with fresh parsley and serve with farofa, white rice, or mashed potatoes.
The result is a golden, aromatic, and simply irresistible filet mignon with garlic butter.
Golden Tips for the Perfect Filet Mignon
1. Use the right butter
Prefer unsalted butter, as it won’t throw off the seasoning balance and helps prevent the garlic from burning quickly. For a deeper flavor, add a spoonful of clarified butter (ghee) at the end.
2. Ideal cut and temperature
Medallions should be about 3 cm (1.2 in) thick. And remember: before going into the skillet, they need to be at room temperature. This simple detail prevents the meat from releasing water and losing juiciness.
3. Use a heavy skillet
The best choice is a cast-iron or heavy-bottomed skillet. It distributes heat evenly, ensuring that golden crust that makes the dish shine.
4. The right doneness
If you like rare, 2 minutes per side is enough. For medium, 3–4 minutes. Never pierce the medallion with a fork — use tongs to flip so you don’t lose the natural juices.
5. The final touch: crispy garlic
Fry the garlic until lightly golden, then remove it before it darkens too much. That way it stays crispy without turning bitter.
Common Mistakes When Making Filet Mignon with Garlic Butter
Even though it’s an easy recipe, a few details can compromise the result:
- Burning the garlic: heat that’s too high makes it bitter. Use medium heat.
- Using cold meat: this prevents proper searing and leaves the filet grayish.
- Flipping the medallion too often: flip only once.
- Too much salt: season lightly so you don’t mask the meat’s natural flavor.
- Too much butter at the start: add it gradually so it doesn’t burn.
The Secret of Flavor: Butter and Garlic in Harmony
Filet mignon with garlic butter strikes the perfect balance of flavor and texture. Butter, rich in natural fat, helps caramelize the meat and boost its flavor, while the garlic adds irresistible crunch.
This combination is traditional in European cuisine and has won Brazilian hearts by uniting practicality and elegance. In just a few minutes, you turn simple ingredients into a restaurant-worthy dish.
Side Dishes That Pair with Filet Mignon with Garlic Butter
The secret to a great meal lies in the harmony between the main dish and the sides. Here are some ideas that elevate the flavor of filet mignon with garlic butter:
Creamy Mashed Potatoes
Mashed potatoes: its velvety texture pairs perfectly with the mignon’s crust and the melted butter.
Crispy Farofa
Add bacon, onion, and extra butter for a golden, flavorful farofa.
Fluffy White Rice
Simple, light, and ideal to balance the intensity of the meat.
Grilled Vegetables
Zucchini, carrots, and bell peppers add color and freshness to the plate.
Dry Red Wine
For a complete experience, a good dry red wine enhances the flavor of the butter and the meat.
Variations of Filet Mignon with Garlic Butter
The versatility of this recipe is one of its greatest charms. Here are a few ways to reinvent filet mignon with garlic butter:
With Fine Herbs
Add rosemary, thyme, and sage to the melted butter for a sophisticated aroma and bistro-style flavor.
With Wine Sauce
Deglaze the skillet with ½ cup of red wine after searing the meat and let it reduce. The result is a rich, elegant sauce.
With a Citrus Touch
A light squeeze of lemon at the end brings freshness and brightens the flavors.
With Garlic Cream
Replace part of the sliced garlic with a mild cream made with milk and butter — the flavor becomes more delicate and creamy.
FAQ – Frequently Asked Questions
1. Can I use another cut of meat?
Yes. Eye round, top sirloin, or strip steak also work great with butter and crispy garlic, but filet mignon with garlic butter is unmatched in tenderness.
2. Can I substitute butter for margarine?
Not ideal. Margarine has more water and less fat, which hinders the crust and the flavor.
3. What’s the ideal doneness for filet mignon?
Medium is the most balanced: golden crust with a pink, juicy center.
4. Can the garlic be chopped instead of sliced?
It can, but the result changes. Sliced garlic gets crispier and looks better when serving.
5. Can I cook it in the oven or air fryer?
Yes, but the buttery skillet flavor is unmatched. In the air fryer, use medium temperature and brush on melted butter first.
Conclusion: A Classic That Never Goes Out of Style
Filet mignon with garlic butter proves that simplicity can be extraordinary. In minutes, you prepare a restaurant-worthy dish with intense flavor and perfect texture.
It’s a recipe that fits any occasion — from a romantic dinner to Sunday lunch — and pleases every palate. The secret is in the balance: quality butter, crispy garlic, and well-seared meat.
So the next time you want to impress, remember this classic combo. The aroma will win everyone over before the first bite.
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Hope you enjoyed it.