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Recipe Filet Mignon Served With A Chimichurri Sauce
Filet Mignon is a very special cut of beef that is a symbol of luxury. The name mignon means dainty or small. It is frequently served as the main course in restaurants on Valentine’s Day.
In 1904 a man by the name of William Sidney Porter under the pen name of O. Henry wrote a 25 story novel called "The Four Million" where he highlighted the luxury of Filet Mignon. He wrote about it multiple times as a representation of romance and as a decadent treat.
Filet Mignon
Argentine in its origins, Chimichurri is typically made of finely-chopped parsley, minced garlic, oregano and white vinegar – though there are regional variations, with Uruguay adding red pepper flakes for an added kick.
Filet Mignon Served With A Chimichurri Sauce
INGREDIENTS FOR THE MEAT
4 filet mignons (6ounces each)
1 tablespoon of low sodium steak spice
INGREDIENTS FOR CHIMICHURRI SAUCE
1 cup of water
1 tablespoon of coarse salt
6 garlic cloves (peeled)
1 cup of flat leaf parsley
1 cup of oregano
2 teaspoons of crushed chili
¼ cup of red wine vinegar
½ a cup of extra virgin olive-oil
METHOD
To make the Chimichurri sauce
Bring the water to a boil in a sauce pan, add the salt and stir until it dissolves. Remove from the heat and let cool. In a food processor, add the garlic, parsley, oregano and chili; add the vinegar and salted water mixture and pulse until liquefied, then transfer to a bowl. Whisk in the olive oil by hand. Place in a jar which seals very well for up to 3 weeks.
METHOD
To cook the Filet Mignon
Place the Filet Mignon onto a heated grill and cook for about 5 minutes per side, or until your desired consistency. Half way through the cooking add the steak spice. If you add it too early it can burn. Once the Filet Mignon are cooked, let them rest for 3 to 4 minutes before plating spoon onto each filet the desired amount of Chimichurri sauce, and serve.
To make the Chimichurri sauce
Bring the water to a boil in a sauce pan, add the salt and stir until it dissolves. Remove from the heat and let cool. In a food processor, add the garlic, parsley, oregano and chili; add the vinegar and salted water mixture and pulse until liquefied, then transfer to a bowl. Whisk in the olive oil by hand. Place in a jar which seals very well for up to 3 weeks.
METHOD
To cook the Filet Mignon
Place the Filet Mignon onto a heated grill and cook for about 5 minutes per side, or until your desired consistency. Half way through the cooking add the steak spice. If you add it too early it can burn. Once the Filet Mignon are cooked, let them rest for 3 to 4 minutes before plating spoon onto each filet the desired amount of Chimichurri sauce, and serve.
Recipe Courtesy Of: Cristina Mucciardi
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Additional information was added by Franktalks.com as well as recipe modification for clarity.
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