Prepare Mint Chimichurri: Combine cilantro, parsley, mint, olive oil, white wine vinegar, garlic, granulated sugar, lemon zest and juice, kosher salt, and crushed red pepper in a food processor. Cover and process until finely chopped. Cover and refrigerate until ready to serve.
Hy-Vee Chef Paul Santaularia shares his recipe for grilled filet mignons with a homemade mint chimichurri sauce that's every bit as good as it sounds.
Servings and Ingredients
|Mint Chimichurri Sauce|
|2 c. fresh cilantro, packed|
|½ c. fresh parsley, packed|
|½ c. fresh mint, packed|
|¼ c. Gustare Vita extra virgin olive oil|
|2 tbsp. aged white wine vinegar|
|1 tsp. refrigerated minced garlic|
|1 tsp. Hy-Vee granulated sugar|
|1 tsp. lemon zest|
|1 tbsp. fresh lemon juice|
|¾ tsp. kosher salt|
|⅛ tsp. Hy-Vee crushed red pepper|
|Filet Mignon, Green Beans, and Peaches|
|4 (5-oz. each) Hy-Vee Choice Reserve beef filet mignon steaks|
|1 tsp. kosher salt|
|1 tsp. Hy-Vee black pepper|
|1 lbs. fresh green beans, trimmed|
|¼ c. Gustare Vita olive oil, divided|
|4 peaches, firm, ripe, halved, and seeded|
Things To Grab
- Food processor
- Paper towels
- Charcoal or gas grill
- Meat thermometer
- Large stockpot
- Silicone pastry brush
Pat steaks dry. Season both sides with salt and pepper; set aside.
Preheat a charcoal or gas grill for direct cooking over medium heat. Grill steaks for 10 to 12 minutes for medium rare (130 degrees), turning once. Loosely cover and let rest for 5 minutes.
Cook green beans in lightly salted boiling water for 5 minutes or until crisp-tender; drain. Toss with 2 tablespoons olive oil. While steaks rest, brush peaches with remaining 2 tablespoons olive oil. Grill, cut sides down, 3 to 4 minutes or until lightly charred, turning once. Serve steaks with beans, peaches, and Mint Chimichurri Sauce.
Amounts Per Serving
- Total Fat: 38g
- Cholesterol: 95mg
- Sodium: 240mg
- Total Carbohydrates: 26g
- Protein: 36g