Filet Mignon on Garlic Butter Clouds: Next-Level Steak Toast!

We’re back with an INSANELY delicious app (or quick snack!) that’s super easy to make.

This Filet Mignon on Garlic Confit Toast is SO good, it’ll knock your socks off! Want to make it even more decadent? Add your favorite cheese and turn it into a gourmet sandwich! Ready to try it? Let’s go!

Here’s what you’ll need:
Buttnaked Seasonings (Hot n’ Spicy… Of course!)
1 French Baguette
4 oz Filet Mignon Steaks (or adjust to preference)
For the Garlic Confit:
20 Garlic Cloves
8-10 oz Olive Oil
5-6 Sprigs Fresh Rosemary
For the Steak Marinade:
2 parts Olive Oil
1 part Balsamic Vinegar
Fresh or Dried Thyme
1 tbsp Worcestershire Sauce
1 tsp Hot Honey (optional)

#steakrecipes #garlicconfit #appetizer #easyrecipes #buttnakedcreole

what’s up guys this Chef Matthews coming
to you today we’re going to do a garlic
conf french bread with fet Min or the
basami
glaze here we go that’s what the
finished product looks like here we
[Music]
go P that meat dry you so you season to
stick to the
meat so this is a new batch of Omaha
stick for them and Y I want to try out
and also they sent me some of their
seasoning they sent me some my Omaha
seasoning and I usually use monzarella
steak season when I do steaks and meats
and I add and I always do my hot and
spicy butt necket when I do that with um
cuz basically this is a CR dust and I
still want that steaky flavor so I use
one of these and since Omaha Steaks got
sugar in it I don’t know if I want to
use it I might just stick with my
monzarella and go with my hot spicy butt
naked so that’s what we’re going to do
now when you season your meat you don’t
want to season your meat you want to
season your board and run your and roll
your meat over so I’m going to start by
seasoning my
bowl all right we going to season that
meat up with that butt necket and that
little Montreal now we going to roll our
meat roll our meat all over we want that
meat on all sides all four corners and
both sides let me you dry that meat off
see how you seon sticks Perfect all four
corners bottom and top that’s why you
dry up that meat so your seasonal
stick all right get on there you we
don’t waste nothing over
here all right I got some uh I got my
pix Immortal I got some black pepper
corns and what I want to do is I want to
crush them up not too fine but I want to
crush them up just so for presentation
also so to make them stick on the sides
so that’s what we’re doing right now got
them nice and fine the way I want
to all right we’re going to take our
meat and we going to roll just the sides
not the top just the sides okay cuz if
you roll them on top and then your Fred
sticks up you’re going to burn that
you’re going to burn that pepper so just
the sides all
right see they sticking real good they
sticking real nice now let’s kind of
smash them together make sure a good
adhesion you heard
[Music]
me all right let’s ride the
[Music]
steaks let’s get that garlic ready ready
this for the steaks we’re going to get
that garlic
ready all right put that grape seed all
in remember we always use the grap seed
oil all right it’s got a high smoke
content all the way up to 500° without
[Music]
smoking once your pan is hot it’ll start
smoking lay them down and press it down
firm now we want to develop a nice crust
okay we’re not trying to cook them we
just want to develop a nice crust
on and that’s what we’re going to
[Music]
do
425° see what that crust looking like
okay just coming along we can do better
come on let’s go a little longer let’s
go a little longer with them want a nice
crust on those steaks
like
that see what I’m saying guys that’s
what you
want all right now we going to put some
butter no a little bit of butter no we
going to put all the
[Music]
butter all right we get that butter
melted
[Music]
all right now we throw our garlic
in with some fresh
Rosemary and some fresh
time all right let’s heat that back up
now what we want we want that butter to
start
foaming okay yeah baby just like
that all right once that butter starts
foaming with that garlic and that
Rosemary oh and at time now we just Bas
it just Bas it want Infuse that FL
[Music]
all right guys I told you that I wasn’t
going to finish him on that stuff we’re
going to finish him in the oven okay so
I put my meter in we want to go for
internal temperature about 125 to 130
preferably 130 just’s put them in the
oven about
[Music]
400° and my meter will let me know when
they’re
ready got it good they’re
done check them out mhm they pretty
ain’t
[Music]
they all right we going to put them on
the rack we’re going to let them rest
for about maybe 10 minutes okay cuz I
want those I want that meat I want those
juices in that meat to redistribute back
into the meat okay so when we cut it
open they don’t bleed all over the place
the juices stay in the meat
all right guys let’s get this French
bread
together going to slice it some manable
pieces I can fit it in the
oven all right now look it’s going to be
a quick topes all right about 10 minutes
at 350 we just want to put a little
crust on them we want to make the bread
firm that’s what we’ll
[Music]
do all right let’s get that marinade
together now you know I always do guys I
always tell you guys two parts olive oil
one part vinegar and I’m using bomic
vinegar for
[Music]
this hot spicing here it come we’re
going to hit that with some hot and
[Music]
spicy and then we going to put some
fresh thme in there to as much as you
guys want remember it’s how you eat I
tell you guys what I put in but you guys
can put as much as you want in any dish
it’s your
[Music]
way that’s the marinade we whip that up
want everything to get it nice and
[Music]
Infused let’s set it to the side
[Music]
all right fresh bread got a nice little
light toast on it which is nice that’s
what I want I’m going to slice it up in
some more manageable pieces and here’s
the Kung Fe that I prepared earlier now
the Kung Fe consists of about 8 oz of
olive oil 20 cloes of garlic and about
two whole stems two whole trees full of
Rosemary like I said as much as you want
how you want to make it but you can’t go
wrong with garlic rosemary and olive oil
I promise you it’s great on everything
now we take that Kong Fe we’re going to
spread it on that fresh bread as much
you want spread it like
[Music]
jelly all right and though garlic
clothes I let go a little longer cuz I
wanted to nice and sweet see how dark
they are they sweet that way
[Music]
oh some more folks that showed up so I
had to cut some more some more
[Music]
pieces all right guys we got that ready
the steaks have
rested it’s been about 12 15 minutes so
far so let’s get let’s cut them over and
see what kind of color we got on them
okay nice medium rare let’s
go you guys can chunk them Cube them
dice them however you want to I’m going
do nice little filet slices right now
[Music]
man I wish y’all could smell this
all all right we got our steaks prepped
let’s go on plate
[Music]
them look at how much as you want I’m
just doing one single
layer pretty wear medium
[Music]
staks all right here come the
glaze add your glaze on top real simple
guys real quick real simple but
delicious let me tell you
baby all right look at that marinade oo
oo she pretty that’s pretty
y’all all right we going to finish it
off with some chopped
parsley what y’all think guys look
good
yummy everything but nak it baby
let’s eat
[Music]