Filet Mignon with Chimichurri

Name: Filet Mignon with Chimichurri
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 filet mignon steaks (6 ounces each); Salt and black pepper, to taste; 1 tablespoon olive oil; 1 cup fresh parsley, finely chopped; 3 cloves garlic, minced; 1/2 teaspoon red pepper flakes; 1/4 cup red wine vinegar; 1/2 cup olive oil; Salt and black pepper, to taste

Highlighted under: Multinational Kitchen Ideas

I absolutely love cooking filet mignon, and this Chimichurri recipe takes it to a whole new level. The tender, juicy steak pairs perfectly with the vibrant and herbaceous sauce, adding a delightful zing that enhances each bite. We've perfected this dish over the years, experimenting with ingredients and techniques until we found the perfect balance. Whether for a special celebration or a cozy dinner at home, this meal never fails to impress. Join me in creating a restaurant-quality dish that’s surprisingly simple to prepare!

Created by

Emily

Last updated on 2026-01-22T15:34:28.629Z

Through the years, I have tried countless steak recipes, but nothing compares to this filet mignon with Chimichurri. The blend of fresh parsley, garlic, and vinegar in the sauce brings a vibrant flavor that cuts through the richness of the meat, making each bite an explosion of taste. I remember the first time my friends tried it; they were amazed at how easy it was to make while looking beautifully gourmet.

When grilling, I’ve learned that letting the steaks rest after cooking is crucial. It ensures that the juices redistribute evenly, resulting in a tender filet that melts in your mouth. Pairing it with a fresh green salad makes this dish feel even more sophisticated!

Why You Will Love This Recipe
Tender filet mignon that melts in your mouth
Vibrant Chimichurri sauce adds a fresh, zesty kick
Perfect for impressing guests on special occasions

Choosing the Right Cut

Filet mignon is one of the most tender cuts of beef, making it a favored choice for special occasions. When selecting your steaks, look for a bright red color without any signs of browning or excessive marbling. This helps ensure that the cut is fresh and will yield that melt-in-your-mouth texture. Additionally, opt for steaks that are uniform in thickness, which helps them cook evenly.

If you're on a budget or looking for a substitute, consider using sirloin or ribeye, though the texture and flavor will differ. Sirloin offers a firmer bite, while ribeye provides a more marbled texture and richer flavor. However, both cuts can still deliver a satisfying steak experience when prepared correctly.

Achieving Perfect Doneness

Cooking filet mignon to the perfect doneness is crucial for flavor and tenderness. For medium-rare, target an internal temperature of 130-135°F. To check, use an instant-read thermometer inserted into the thickest part of the steak. When cooked to the right temperature, the center should be warm and red, while the edges remain slightly browned. If you prefer a different doneness, adjust the cooking time accordingly: about 3-4 minutes per side for rare, 5-6 minutes for medium, and 8-9 minutes for well-done.

A common mistake is to rush the resting phase after cooking. Allowing the steaks to rest for 5-10 minutes is essential; this gives the juices time to redistribute throughout the meat, preventing dryness. Cover them loosely with foil to keep them warm but avoid steaming them, which could affect the texture.

Perfecting the Chimichurri Sauce

Chimichurri is not just a condiment; it adds a vibrant layer of flavor that complements the richness of filet mignon beautifully. Use freshly chopped parsley for the most aromatic results, and aim for a bright green hue. If you're looking to experiment, try adding fresh cilantro or mint to the mixture, which can provide a unique twist.

Keep in mind that the chimichurri can be made ahead of time; in fact, letting it sit for at least 30 minutes enhances the flavors as the ingredients meld together. Store it in an airtight container in the refrigerator for up to a week. Just give it a good stir before serving, as the oil may separate while sitting.

Ingredients

For the Steak

2 filet mignon steaks (6 ounces each)
Salt and black pepper, to taste
1 tablespoon olive oil

For the Chimichurri Sauce

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

Make sure to use high-quality meat and fresh herbs for the best flavor.

Instructions

Make the Chimichurri Sauce

In a bowl, combine parsley, minced garlic, red pepper flakes, and red wine vinegar. Slowly whisk in olive oil until well combined. Season with salt and black pepper to taste.

Prepare the Steaks

Season the filet mignon steaks generously with salt and black pepper on both sides. Let them sit at room temperature for about 10 minutes.

Sear the Steaks

Heat olive oil in a skillet over high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Let the Steaks Rest

Remove the steaks from the skillet and let them rest for 5 minutes before slicing to ensure they are juicy.

Serve

Slice the filet mignon and drizzle generously with Chimichurri sauce before serving. Enjoy!

Pair this dish with a glass of red wine for a delightful dining experience.

Pro Tips

Always let your steak come to room temperature before cooking to ensure even cooking. Use a meat thermometer for precision in cooking levels.

Serving Suggestions

When serving filet mignon with chimichurri, consider pairing it with sides that won't compete with the flavors. Roasted or grilled vegetables, such as asparagus or bell peppers, provide a colorful complement. Creamy mashed potatoes or a light arugula salad can also work well, balancing the dish with their textures and temperatures.

Another option is to serve your steak over a bed of grains like quinoa or farro, which can absorb the chimichurri's flavors beautifully. Don't forget to drizzle leftover chimichurri over the sides for added taste. This approach not only elevates the meal but also creates a delightful presentation for your guests.

Storage Tips

If you happen to have leftovers, store the filet mignon in an airtight container in the refrigerator for up to three days. To maintain the tenderness of the meat, it's best to keep it whole and slice it only when ready to eat. The chimichurri sauce can also be stored separately and will keep in the fridge for about a week, becoming even more flavorful over time.

When reheating, avoid using the microwave, which can dry out the steak. Instead, reheat in a skillet over low heat, covered, adding a splash of broth to help maintain moisture. Cook just until warmed through, so you preserve the steak's tenderness and juiciness while keeping the chimichurri fresh and zesty.

Questions About Recipes

→ What side dishes go well with filet mignon?

Some great side dishes include mashed potatoes, roasted vegetables, or a fresh green salad.

→ Can I prepare Chimichurri sauce in advance?

Yes, you can prepare the Chimichurri sauce a day in advance. Just store it in the refrigerator and bring it to room temperature before serving.

→ How do I know when my filet mignon is cooked to my liking?

You can use a meat thermometer: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

→ What kind of wine pairs well with filet mignon?

A full-bodied red wine, like Cabernet Sauvignon or Malbec, pairs beautifully with filet mignon.