Como fazer Contra Filé na Frigideira com Manteiga e Alho

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more economical and have a longer shelf life.

Heat the skillet on medium heat until hot, indicated by evaporating water.

Cut the contrafilé into three pieces, approximately two fingers thick to maintain juiciness.

Season the contrafilé pieces with fine salt.

Place the contrafilé pieces in the hot skillet, ensuring they sizzle upon contact.

Chop the garlic roughly and set aside.

Add 2 tablespoons of butter to the skillet.

If using margarine instead of butter, note that butter is preferred for better flavor.

Add the chopped garlic to the melted butter in the skillet.

Drizzle a bit of olive oil into the skillet to prolong the butter's burning time.

Add a sprig of fresh rosemary to the skillet for flavor.

Cook the contrafilé, allowing it to sear properly, and press down lightly for a good sear.

After searing one side, move the other pieces away from direct heat to focus on the searing process.

Quickly sear the other side of the contrafilé pieces.

Once cooked, turn off the heat and baste the contrafilé with the melted butter and garlic mixture in the skillet.

Remove the contrafilé from the skillet and let it rest briefly before serving.

Optionally, adjust salt to taste, especially if using salted butter.

Serve with optional chimichurri for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens