This is a simple but flavorful recipe for Seared Beef with Garlic Sauce that you can make quickly on any night. Add a pasta or rice and a vegetable and you have dinner!
Brazilian steaks are generally seasoned very simply with just coarse salt to bring out the flavor of the meat. This Seared Beef Filet with Garlic Sauce highlights this simplicity. It also gives a beautifully easy sauce to finish the steak with for even more flavor. This is a great go-to stovetop option for an easy meal.
I love to pair these simple beef medallions with Brazilian White Rice {with Onions and Garlic} that can soak up the delicious garlic sauce. On the side, Sauteed Kale with Bacon and Garlic rounds the whole dinner out.
Jump to:
- Brazilian Origins of this recipe
- Simple Ingredients and Substitutes
- Simple Equipment You'll Need with Options
- Tips for this Beef with Garlic Sauce
- How to Make Beef with Garlic Sauce
- Beef with Garlic Sauce Variations
- Beef with Garlic Sauce FAQs
- Ideas for Serving with Beef and Garlic Sauce
- Seared Beef with Garlic Sauce Recipe
Brazilian Origins of this recipe
Ask any Brazilian how to cook their steak and they will tell you first and foremost, season with 'sal grosso' or coarse salt. In fact, most Brazilian cuisine focuses on the main the ingredients and bringing out their natural flavors vs. adding a ton of seasoning. This is especially true for meat. That said, they also love garlic here, so this recipe very simply highlights both. You get a simply-seasoned seared steak with a delicate and flavorful garlic sauce.
Simple Ingredients and Substitutes
Just a few simple ingredients and you have a delicious main dish.
- Beef tenderloin slices - This is the most tender cut of steak and only takes a few minutes to cook in a pan. I recommend 1-2 inch thick medallions or slices, which these days you can generally find in the grocery store. Some other great choices for cuts of steak are sirloin steak, boneless strip steak or flat iron steak, flank steak.
- Coarse Salt - Any coarse steak salt, sea salt, or kosher salt will work. The key is a coarse salt that you can see when added and brings out the natural flavor of the steak.
- Olive Oil - Since beef filet does not have much fat, you need something in the pan to prevent it from sticking. I like Extra Virgin Olive oil for this. However, you can substitute in butter, vegetable oil, canola oil, coconut oil, or other neutral oil that you have.
- Garlic cloves - Fresh is best when it comes to garlic. You can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! You can also substitute in dried garlic flakes or garlic powder.
- Beef Broth or stock – You can also use, vegetable broth or stock or chicken broth or stock. You can also use water mixed with a beef or chicken bouillon cube or beef base or chicken base.
- Fresh Ground Black Pepper - The black pepper is added at the end in the sauce in this recipe, because it is just not typical to add pepper to the meat before cooking it in Brazil. Pepper can also burn if you are going with a high heat for a good sear. Adding it at the end to the steak or just to the sauce is best.
See recipe card for quantities.
Simple Equipment You'll Need with Options
A large cast iron pan, frying pan or large skillet will all work for this recipe.
Tips for this Beef with Garlic Sauce
This is a quick recipe, so get everything else ready for dinner and sear the beef filet medallions last.
Make sure to let the meat rest for at least 5 minutes so that the juices redistribute back into the meat. If you slice it before this, the juices will all be released and the meat will not be as juicy.
How to Make Beef with Garlic Sauce
Preheat the pan or skillet on medium high heat.
Season the beef steaks liberally with coarse salt.
Combine all spices into a large bowl and mix thoroughly into lean ground beef
Form into ball shape with your hands
To the pan, add the olive oil to coat and then the steaks.
Cook for 2-3 minutes on the first side until the are no longer sticking and easy to turn over.
Cook on the second side for a final 2 minutes.
Transfer the steaks to a plate and cover loosely with aluminum foil to rest for at least 5 minutes.
Turn the heat on the pan down to medium-low heat. Add the butter and garlic. Cook for 2 minutes stirring so that the garlic doesn't burn. Then add the beef broth and scrape up all of the browned bits on the bottom of the pan. Bring to a simmer, then turn off the heat.
To serve, you can slice the steak and pour over the sauce.
Beef with Garlic Sauce Variations
There are so many ways that you can change up this recipe! Here are a few ideas.
- Cilantro and Garlic Sauce - A classic Brazilian combination is cilantro and garlic. Add some chopped cilantro to your garlic sauce for a fresh and bright flavor.
- Spicy kick - While Brazilian food tends to not be too spicy, you can absolutely spice this up. Add a small amount of red pepper flakes or hot sauce to your garlic sauce to give it a spicy kick.
- Gravy Time - Turn this garlic sauce into a creamy gravy without a lot of hassle! Just mix a tablespoon of corn starch with ¼ cup cold milk and stir to dissolve to make a slurry. Then add ½ cup more broth to the sauce, whisk in the slurry and bring to a low simmer while stirring constantly while it thickens. Season as needed and serve.
- Korean-Inspired - Add a teaspoon grated fresh ginger, 2 teaspoons light or dark soy sauce, and 2 teaspoons brown sugar to your garlic sauce for a delicious Korean-inspired variation. Garnish with scallions (green onion).
- Honey Garlic - Add a touch of honey to your garlic sauce for a touch of sweetness.
- Toasted Sesame - Toast some sesame seeds and add them to your garlic sauce for a nutty, savory flavor.
- Lemon or Lime - Add some fresh lemon or lime zest and touch of juice to your garlic sauce for a bright, citrusy taste.
Beef with Garlic Sauce FAQs
You can certainly use cuts of beef besides beef tenderloin. Some other quick-cooking options are slicing before cooking beef sirloin, flank steak, or ribeye. For the these options, you can sear whole or slice the beef against the grain into thin slices or thin strips, about ¼ inch thick. Then sear the slices in the pan. These slices will take less time to cook as they are so thin, so just watch for your preferred doneness. If you like rare, then take the beef out when there is still pink in the meat.
This beef cooks in just minutes and reheating it could risk overcooking it. Therefore, you can make the garlic sauce ahead of time and store it in the refrigerator in an airtight container until ready to use. Cook the beef just before serving and add the sauce to the pan to warm through and get all of the yummy beef bits off the bottom of the pan.
If you have leftovers of this beef, the easiest thing to do is to add the cold slices to a salad. You can also slice the leftovers and warm them very quickly in a pan to eat with the sauce. You can add them at the last minute to a veggie and garlic beef stir fry too! Or how about serving the beef slices with eggs for breakfast?
Ideas for Serving with Beef and Garlic Sauce
You can serve this tender meat with cooked rice, pasta, potatoes, or even cauliflower rice. I love serving this Brazilian Black Bean recipe over the rice, but that does require a bit more time if you have it! Here are some more delicious meal options to go with this beef recipe.
Seared Beef with Garlic Sauce Recipe
Ingredients
- 1 pound Beef tenderloin medallions (slices)
- 2 tablespoons Coarse Salt (use as much as needed to coat both sides of steaks)
- 1 tablespoon Olive Oil
- 1 tablespoon Butter, unsalted
- 3 cloves Garlic, minced
- ½ cup Beef Broth or stock
- Fresh Ground Black Pepper (to taste)
Instructions
- Preheat the pan or skillet on medium-high heat.
- Season the beef steaks liberally with coarse salt.
- To the pan, add the olive oil to coat and then the steaks. Let cook for 2-3 minutes on the first side until the are no longer sticking and easy to turn over. Cook on the second side for a final 2 minutes. Transfer the steaks to a plate and cover loosely with aluminum foil.
- Turn the heat on the pan down to medium-low heat. Add the butter and garlic. Cook for 2 minutes stirring so that the garlic doesn't burn. Then add the beef broth and scrape up all of the browned bits on the bottom of the pan. Bring to a simmer, then turn off the heat.
- To serve, you can slice the steak and pour over the sauce.
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