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.
- 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 is a student at Cornell University double majoring in Spanish and Italian with significant coursework in classes such as nutrition, food science and culinary science. He has years of experience as a home cook, working at a local bakery, and teaching cooking classes at Williams-Sonoma. After starting a TikTok account in March 2020 while quarantined in his childhood home, Jeremy’s presence grew to over 1.5 million followers in the first 6 months. During that time, he was featured in People Magazine, Fox News, BBC Radio, BuzzFeed, Tasty, Spoon University, and USA Today, among other media outlets.