Mint Chimichurri Filet Mignon

Recipe

Main Dish
Mint Chimichurri Filet Mignon

Primary Media

User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

4
Servings
10min
Prep
30min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    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.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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

    Directions

    1. 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.

    2. Pat steaks dry. Season both sides with salt and pepper; set aside.

    3. 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.

    4. 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.

    Nutrition facts

    Servings

    570 Calories per serving

    Amounts Per Serving

    • Total Fat: 38g
    • Cholesterol: 95mg
    • Sodium: 240mg
    • Total Carbohydrates: 26g
    • Protein: 36g

    Daily Values

    0%
    Iron 30%
    0%
    Calcium 10%
    0%
    Vitamin D 0%
    0%
    Potassium 25%

    Recipe Source:

    Seasons August 2019