Recipe
Filet Mignon with Chimichuri Sauce
Serves: 4
Ingredients:
4 (6 ounce) beef tenderloin filets (about 2 inches thick)
Kosher salt
Freshly ground black pepper
Chimichuri Sauce:
1 cup coarsely chopped cilantro
1 cup coarsely chopped parsley
¼ cup coarsely chopped mint
3 garlic cloves, minced
4 shallots, minced
¼ cup red wine vinegar
Pinch of dried hot red pepper flakes
Pinch of dried oregano
Pinch of ground cumin
¾ cup olive oil
Sea salt and freshly ground black pepper to taste
Kosher salt
Freshly ground black pepper
Chimichuri Sauce:
1 cup coarsely chopped cilantro
1 cup coarsely chopped parsley
¼ cup coarsely chopped mint
3 garlic cloves, minced
4 shallots, minced
¼ cup red wine vinegar
Pinch of dried hot red pepper flakes
Pinch of dried oregano
Pinch of ground cumin
¾ cup olive oil
Sea salt and freshly ground black pepper to taste
Directions:
Sprinkle filets evenly with salt and freshly ground black pepper.
Grill filets, covered with grill lid, over medium-high heat. Grill filets for 8 to 10 minutes. Turn filets over, and cook 5 more minutes or to desired
degree of doneness. Remove from grill and let stand 5 minutes.
Serve with Chimichuri sauce. Garnish with a bit of chopped cilantro, if desired.
Chimichuri Sauce
To make the Chimichuri sauce, put all the ingredients in a food processor and blend until well combined. Season to taste with salt and pepper. Drizzle
the filets with the Chimichuri sauce. Serve.
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