Filet Mignon with Hearts-of-Palm Cream is one of those recipes that win hearts. The combination of the most tender, premium cut with a smooth, delicate cream creates a dish worthy of special occasions. Its flavor is elegant, yet the preparation is surprisingly simple—perfect for anyone who wants to impress without complication.
In this article, you’ll learn everything: the complete step-by-step for the filet mignon with hearts-of-palm cream recipe, essential cooking tips, side dish suggestions, and curiosities about this irresistible classic of Brazilian cuisine.
Table of Contents – Straight to the Point
Recipe – Filet Mignon with Hearts-of-Palm Cream
Ingredients:
For the filet mignon
- 1 whole filet mignon (about 800 g), trimmed and denerved
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 sprigs fresh rosemary
- 3 garlic cloves, unpeeled and lightly crushed
For the hearts-of-palm cream
- 2 tablespoons butter
- 1 heaping tablespoon all-purpose flour
- 500 ml cold whole milk
- 1 bay leaf
- Salt and freshly grated nutmeg
- 1 jar hearts of palm, chopped
- 50 g grated Parmesan
- Fresh thyme to taste
Method:
Preparing the meat
- Mix the Dijon mustard, smoked paprika, salt, black pepper, and olive oil to form a paste.
- Spread this paste over the entire filet mignon, coating all sides well.
- Heat a large skillet and add a drizzle of olive oil.
- Sear the meat on all sides until a golden crust forms.
- Add the butter, rosemary, and garlic cloves. Baste the filet mignon with the melted butter to infuse flavor.
- Remove the garlic and rosemary, cover the pan, and transfer to a preheated 200 °C (392 °F) oven for 15 minutes.
- Remove from the oven, cover with foil, and let rest for 5 minutes before slicing.
Preparing the hearts-of-palm cream
- In a saucepan, melt the butter and add the flour. Stir until lightly golden.
- Add the cold milk gradually, whisking to avoid lumps.
- When it thickens, add the bay leaf, salt, and nutmeg.
- Cook over low heat until creamy.
- Remove the bay leaf, add the chopped hearts of palm and Parmesan.
- Mix well and finish with fresh thyme.
Assembly
Slice the filet mignon and arrange on a plate. Spoon over the hearts-of-palm cream and finish with Parmesan and fresh thyme. Serve immediately.
Prep Time and Yield
- Total time: 45 minutes
- Yield: 4 generous servings
- Approximate calories: 520 kcal per serving
Golden Tips for Filet Mignon with Hearts-of-Palm Cream
- Don’t pierce the meat while cooking—this keeps the juices inside and ensures succulence.
- Let the meat rest before slicing to redistribute the juices.
- Choose peach-palm (pupunha) hearts: they’re firmer and keep ideal texture in the cream.
- Stir the sauce constantly, especially after adding the milk, to avoid lumps.
- Finish with fresh thyme or parsley to enhance flavor and give a sophisticated look.
The Ideal Doneness of Filet Mignon
The secret of Filet Mignon with Hearts-of-Palm Cream lies in the doneness of the meat.
- Rare: very pink center and extremely tender.
- Medium: slightly pink, juicy, and firm.
- Well-done: fully cooked, yet still moist.
If you have an instant-read thermometer, the ideal temperature for medium is 55 °C to 57 °C (131–135 °F).
Side Dishes that Elevate the Flavor
Filet Mignon with Hearts-of-Palm Cream pairs well with a variety of sides.
- White rice or almond rice.
- Mashed potatoes or mashed yuca (mandioquinha).
- Grilled vegetables (carrot, broccoli, zucchini).
- Homemade shoestring potatoes for crunch.
- Light green salad with lemon vinaigrette.
The Secret to the Perfect Cream
For a silky, glossy hearts-of-palm cream:
- Cook the flour for at least 2 minutes before adding the milk.
- Use cold milk and stir constantly.
- If it gets too thick, add a little more milk until you reach the desired texture.
- Add Parmesan only at the end, so the sauce doesn’t get too salty.
How to Choose the Best Filet Mignon
When buying, look for:
- Color: light, uniform red.
- Texture: firm yet tender to the touch.
- Fat: white and delicate.
Avoid meat with yellowish parts or strong odors. Ask the butcher to remove sinew and silver skin—this makes all the difference in tenderness.
Creative Variations
- With fresh mushrooms: add button mushrooms to the cream.
- With white wine: deglaze the skillet after searing the meat and add the fond to the sauce.
- Gratin: plate the dish, top with cheese, and bake until golden.
- With pasta: serve sliced filet over tagliatelle and finish with the hearts-of-palm cream.
How to Reheat Without Losing Texture
For leftovers, warm the hearts-of-palm cream over low heat with a splash of milk.
Reheat the filet mignon separately, over gentle heat or in the microwave, just enough to bring it back to serving temperature. Reassemble the dish when serving.
Fun Facts
- Filet mignon is considered the most premium cut of beef due to its delicate texture.
- “Mignon” means “cute/dainty” in French.
- The recipe grew popular in the 1980s in Franco-Brazilian restaurants.
- Today it’s one of the most requested dishes for romantic dinners and elegant events.
FAQ – Frequently Asked Questions
1. Can I substitute the filet mignon with another cut?
Yes, cuts like top sirloin (alcatra) or eye of round (coxão mole) work, but the result will be less tender.
2. What if the sauce gets lumpy?
Blend quickly with an immersion blender or pass through a fine sieve.
3. Can I freeze the finished dish?
It’s not ideal, as the cream loses texture. Freeze only the meat.
4. What’s the best type of hearts of palm?
Peach palm (pupunha), because it’s firm and slightly sweet.
5. Can I add heavy cream?
Yes—use half milk and half heavy cream for a richer flavor.
6. How do I make the dish lighter?
Swap whole milk for skim milk and reduce the cheese.
Conclusion
Filet Mignon with Hearts-of-Palm Cream is a perfect balance of tenderness and creaminess. It’s a dish that turns any meal into a special moment, full of aroma, texture, and flavor.
With the techniques and secrets you learned here, preparing Filet Mignon with Hearts-of-Palm Cream will be simple and enjoyable. It’s the kind of recipe that impresses at the table and warms the heart—the way Espaço Natelie loves to teach.
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