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
Ingredients
- 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
Instructions
- 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.
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/
best!