Pan Seared Filet Mignon with Chimichurri
Ingredients
The steak
-
4
6 oz.
filet mignon
-
to taste
salt
-
to taste
pepper
-
2
tablespoons
butter
Chimichurri Sauce
-
1
clove
garlic
-
1
cup
fresh cilantro
-
2
tablespoons
red wine vinegar
-
1
tablespoon
lime juice
-
3
tablespoons
olive oil
-
¼
teaspoon
smoked paprika
-
½
teaspoon
red pepper flakes
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 415 degrees.
- Bring the filet mignon to room temperature for about 30 minutes before cooking and season both sides generously with salt and pepper.
- Heat a large skillet until very hot, then add butter and place the filets in the skillet.
- Sear the first side for 2 minutes without moving, then flip and sear the other side for another 2 minutes.
- Immediately transfer the skillet to the oven and bake for 5-6 minutes for medium rare, adjusting time for desired doneness.
- Remove the steaks from the oven and let them rest.
- In a food processor, blend garlic, cilantro, red wine vinegar, lime juice, olive oil, smoked paprika, red pepper flakes, salt, and pepper until smooth.
- Serve the filet mignon topped with chimichurri sauce.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
25g
Total carbohydrates
5g
Total protein
30g
Sodium
500mg
Cholesterol
80mg
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