Filet Mignon with Chimichurri

Name: Filet Mignon with Chimichurri
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 filet mignon steaks; Salt, to taste; Black pepper, to taste; Olive oil, for cooking; 1 cup fresh parsley, finely chopped; 1/2 cup fresh cilantro, finely chopped; 4 cloves garlic, minced; 1/2 teaspoon red pepper flakes; 1/4 cup red wine vinegar; 1/2 cup olive oil; Salt and pepper, to taste

Highlighted under: International Recipes

I absolutely adore serving filet mignon with a zesty chimichurri sauce. This recipe not only highlights the tender, juicy flavor of the filet but also adds a refreshing twist with the vibrant herbs and garlic of the chimichurri. I love how quickly it comes together, making it perfect for both special occasions and a delightful weeknight dinner. Trust me, your taste buds will thank you for this spectacular combination!

Created by

Emily

Last updated on 2026-01-22T11:34:27.789Z

When I first tried the combination of filet mignon and chimichurri, I was blown away by how the flavors played off each other. The richness of the steak paired with the herby brightness of the sauce was pure culinary magic. I recommend marinating the steak for about an hour to fully absorb the flavors.

This method works wonders because the chimichurri not only enhances the steak's natural flavor but also helps to tenderize it slightly. Using fresh herbs makes a significant difference, so skip the dried versions if you can. The result is a dish that's both simple and immensely satisfying!

Why You'll Love This Recipe
Melt-in-your-mouth tender filet mignon
Flavorful chimichurri bringing a unique twist
Quick recipe perfect for any occasion
Gourmet experience made easy at home

Understanding Filet Mignon

Filet mignon is renowned for its tender texture and buttery flavor, making it a favorite choice for steak lovers. This cut comes from the tenderloin of the beef, which means it is not overly worked, resulting in a soft, melt-in-your-mouth experience. When cooking filet mignon, it's essential to choose steaks that are at least 1.5 inches thick; this thickness ensures even cooking and helps you achieve a perfect sear while retaining juiciness.

The quality of the meat plays a significant role in the final outcome. Look for steaks that are bright red with minimal marbling for the best flavor. If you're unsure, ask your butcher for recommendations on premium cuts to elevate this gourmet dish. Don't forget to let the steaks come to room temperature for about 30 minutes before cooking; this simple step promotes more even cooking.

Perfecting the Chimichurri

Chimichurri is a versatile sauce that not only adds a burst of flavor but also complements the richness of the filet mignon perfectly. The balance of fresh herbs and the acidity from the vinegar brightens the dish, making every bite exciting. For the best results, use freshly chopped herbs rather than dried, as they provide a vibrant flavor and appealing color to the sauce.

When making chimichurri, be sure to let it sit for at least 15 minutes after mixing. This allows the flavors to meld beautifully. You can also adjust the garlic and red pepper flakes to suit your taste—feel free to increase the heat for an extra kick. If you prefer a smoother sauce, consider blending the ingredients in a food processor, but be careful not to over-process; a bit of texture is desirable.

Serving Suggestions and Pairing

Once your filet mignon is rested and ready to serve, consider pairing it with sides that complement but do not overpower the dish. Roasted vegetables such as asparagus or Brussels sprouts with a sprinkle of sea salt enhance the meal's freshness without stealing the limelight from the star ingredient. Alternatively, buttery mashed potatoes or creamy polenta provide a wonderful richness to balance the flavorful chimichurri sauce.

For a wine pairing, a bold red such as Cabernet Sauvignon or Malbec pairs beautifully with filet mignon, enhancing the dish’s richness. If you’re looking for a lighter option, a refreshing Sauvignon Blanc can also work well, particularly if there’s a hint of citrus in your chimichurri. Enjoy experimenting, and don’t hesitate to customize your sides and pairings to make the meal truly your own!

Ingredients

For the Fillets

4 filet mignon steaks
Salt, to taste
Black pepper, to taste
Olive oil, for cooking

For the Chimichurri

1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and pepper, to taste

Instructions

Make the Chimichurri Sauce

In a bowl, combine the parsley, cilantro, garlic, red pepper flakes, and vinegar. Gradually whisk in the olive oil until well blended. Season with salt and pepper to taste and set aside.

Prepare the Steaks

Pat the filet mignon steaks dry with paper towels and season generously with salt and black pepper on both sides.

Sear the Steaks

In a large skillet over medium-high heat, add olive oil. Once hot, place the steaks in the skillet. Sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness.

Rest and Serve

Remove the steaks from the skillet and let them rest for 5 minutes. Serve with the chimichurri sauce drizzled over the top.

Pro Tips

For an extra burst of flavor, let the chimichurri rest for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Cooking Techniques and Timing

Searing the filet mignon is crucial for developing a flavorful crust while keeping the inside tender and juicy. Pay attention to the color of the crust as you cook; you're aiming for a deep golden-brown sear. Use a cast-iron skillet if possible, as it retains and distributes heat evenly, giving you the best results. Make sure your skillet is preheated well before adding the oil; you should see a shimmer as the oil begins to lightly smoke.

For temperature guidance, medium-rare filet mignon should reach an internal temperature of about 130-135°F (54-57°C). Use a meat thermometer for accuracy, inserting it into the thickest part of the steak. Remember, the steak will continue to cook slightly while resting, so aim to pull it off the heat just shy of your target temperature.

Storage and Make-Ahead Tips

If you're planning to prepare the chimichurri ahead of time, it can be stored in an airtight container in the refrigerator for up to a week. The flavors deepen as it sits; just give it a good stir before serving. You can also use leftover chimichurri as a marinade for chicken or fish, making it a wonderfully versatile sauce in your repertoire.

For any leftover filet mignon, store it in the fridge for up to 3 days, wrapped tightly to prevent drying out. When reheating, use gentle heat in a skillet or the oven to maintain its tenderness. Avoid using the microwave, as it can overcook the steak and result in a less enjoyable texture.

Variations and Dietary Adjustments

Feel free to experiment with the chimichurri by adding ingredients like oregano or fresh mint for an unexpected twist. For those looking for a lighter version, consider a reduced-oil chimichurri by substituting half of the olive oil with vegetable broth while maintaining the same herb and garlic profile.

If you’re looking for a gluten-free option, rest assured that this dish is naturally gluten-free, making it perfect for a variety of dietary needs. Also, consider swapping out filet mignon for a thick-cut portobello mushroom if you're seeking a vegetarian alternative, allowing you to enjoy similar textures and flavors.

Questions About Recipes

→ What doneness levels can I cook filet mignon to?

Filet mignon can be cooked to various levels of doneness: rare (120°F), medium-rare (130°F), medium (140°F), medium-well (150°F), and well done (160°F). Use a meat thermometer for accuracy.

→ Can I make chimichurri ahead of time?

Yes, you can prepare chimichurri a day in advance and store it in the refrigerator. The flavors will deepen and enhance over time.

→ What sides go well with filet mignon?

Filet mignon pairs wonderfully with sides like garlic mashed potatoes, roasted asparagus, or a light salad.

→ How can I make the chimichurri spicier?

For an extra kick, increase the amount of red pepper flakes, or add chopped fresh chili peppers to the chimichurri.