Filet Mignon with Chimichurri- Vinaigrette
October 13, 2021 | By Jeremy Scheck | 1 Comment
This Erath Pinot noir pairs perfectly with a buttery filet mignon. Interestingly, instead of making the wine the most sour component in this pairing, the chimmichuri-inspired vinaigrette adds an even stronger punch of bright acidity. The result: the Erath Pinot Noir feels grounding in the middle.
This recipe is sponsored by Erath Wines.
Filet Mignon with Chimichurri-Vinaigrette
- 5oz (150g) parsley, divided (finely chop 1.5 oz or 50g from the whole amount)
- 1 sprig fresh oregano leaves
- 3/4 cup olive oil
- 2/3 cup red wine vinegar
- 1 fresno chili, (roughly chopped and seeded if desired)
- 2 cloves garlic, crushed
- 1/2 teaspoon fresh paprika
- Salt and pepper to taste
- 1 filet mignon
- 2-3 tablespoons avocado oil
- 2-3 tablespoons unsalted butter
- 2 springs fresh thyme
- 2 cloves whole garlic
- Take out your steak and place on a paper towel-line plate. Pat it dry and generously salt. Set aside (at room temperature
- Blend together 3.5 oz (100g) parsley with the oregano, olive oil, red wine vinegar, fresno chili, and 2 crushed garlic cloves. Add salt and pepper to taste. It should be fairly pungent, it's going to pair with a rich and buttery steak. (This will make extra, but you can use it as a marinade for protein later in the week.)
- Heat a large cast iron or stainless steel pan for 2 minutes over a medium flame. Add in the avocado oil and heat an additional minute.
- Pat dry your steak again before pressing it down firmly in the pan. Let it sear 3-5 minutes (depending on thickness and desired doneness) without touching it before flipping.
- As soon as you flip the steak, add in the butter, thyme, and garlic. Once the butter melts, tilt the pan and continuously baste the meat. Cook, while basting, an additional 3-5 minutes, or until your desired internal doneness is achieved.
- Don't forget to let the steak rest about 4 minutes before cutting into it. Spoon over some of the chimichurri vinaigrette and serve with a carb of your choice.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
Wow it sounds delish! Love your version. If you like chimichurri I suggest you visit this site that’s all about that https://chimichurri-sauce.com/