Dusted Filet Mignon with Chimichurri
Chimichurri can be made in so many different ways. I’m sure people from South America feel quite passionate about exactly how a chimichurri is made, but I love any blend of fresh herbs, oils, spices, and acid. Chopped, blended, mixed with cream…any combination tastes pretty damn good to me.
I personally think chimichurri pairs best with red meat, and especially filet mignon which is my favorite cut, but you can put it with pork, chicken, vegetables, on sandwiches, YOU NAME IT. This is like the ranch dressing of the Latino world. Move over midwest, we’ve got a new sauce in town!
Authentic chimichurri doesn't have cilantro, but I personally love the brightness it brings. You can find plenty of recipe variations where people use dried red pepper flakes instead of fresh chili, some are more garlic-forward and some don’t add it at all. Most authentic recipes include dried oregano, and some even play around with cumin or paprika, but after much trial and error, this is the variation that I like the best!
I have used both white wine vinegar and red wine vinegar and while there isn't a huge difference I do prefer the red wine vinegar because it tastes more like a typical chimichurri that you would get in South America.
I hope you enjoy it as much as I do!
Dusted Filet Mignon with Chimichurri Recipe
Ingredients:
- 1 Filet mignon
- Dusted Seasoning
- 1 bunch fresh parsley (about 1/2 cup chopped)
- 1 bunch fresh cilantro (about 1/2 cup chopped)
- 1 red Fresno chili
- Juice from ½ fresh lemon
- 1 shallot
- 2 cloves garlic
- ½ cup extra virgin olive oil
- ⅛ cup red wine vinegar
Recipe Instructions
- Set your filet out on the counter so it can get to room temperature (about 20 - 30 minutes)
- Preheat the oven to 400 deg
- Rinse your parsley and cilantro and pat dry with a towel
- Rip off the stems and place them both on the cutting board, chop until very fine. When you think you are done, chop for another few minutes. It should give you about 1 full cup of fresh herbs, place in a bowl.
- Chop shallots very finely, and add to the bowl with the fresh herbs.
- Chop garlic, add a bit of salt, and use the flat side of the knife to spread into a paste onto the cutting board while continuing to chop and once spreading smooth add to the bowl.
- Take all seeds and stems out of the chili, then chop very fine and add to the bowl.
- Squeeze half the lemon into the bowl.
- Add olive oil, red wine vinegar, and salt. Mix well and taste along the way to see if you want more oil, acid, or salt. Create it to your liking!
- Once the chimichurri is finished, set aside.
- Generously dust your filet with Dusted Seasoning and rub it in with olive oil.
- Heat a cast iron skillet on the stove top on medium-high heat for 5 minutes until you start to see a tiny bit of smoke coming off the pan.
- Place your steak down on the hot cast iron and sear for 3 minutes on each flat side, and if thick enough, 1 minute on the edges.
- Place the entire cast iron in the oven for 3 minutes (flip your steak halfway through).
- Take cast iron out of the oven, remove steak from skillet and set aside to rest for 3 minutes.
- Slice against the grain and fan out the pieces of steak, then top generously with your chimichurri.
Recipe Video
The best method for cooking the perfect filet mignon, top it off with this simple homemade chimichurri and you will be amazed at how flavorful this dish is.
