Filet Mignon with Chimichurri

Name: Filet Mignon with Chimichurri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 filet mignon steaks (about 6 oz each); Salt and pepper to taste; 2 tbsp olive oil for grilling; 1 cup fresh parsley, chopped; 1/2 cup fresh cilantro, chopped; 1/4 cup red wine vinegar; 3 cloves garlic, minced; 1/2 tsp red pepper flakes (adjust for spice); 1/2 cup olive oil; Salt and pepper to taste

Highlighted under: Easy Global Meals

I absolutely love preparing Filet Mignon with Chimichurri, a dish that brings a gourmet experience right to my dining table. The tender steak pairs perfectly with the vibrant, herbaceous sauce, making every bite a delightful explosion of flavors. While it may sound intimidating, this recipe is surprisingly straightforward, fitting seamlessly into any occasion, from a casual gathering to a special celebration. The combination of the rich meat and the zesty chimichurri creates a balance that is simply irresistible, and I can’t wait for you to try it!

Created by

Ella

Last updated on 2026-01-22T11:42:27.953Z

When I first made Filet Mignon with Chimichurri, I was amazed at how the flavors melded together. I seasoned the steak simply with salt and pepper before grilling, ensuring the natural taste shone through. The chimichurri sauce, made from fresh herbs, garlic, and olive oil, provided a refreshing contrast that elevated the dish.

One crucial tip I learned is to let the steak rest after cooking so it retains its juices. This simple step can make a huge difference in the tenderness and flavor of the meat. Trust me, this dish is a crowd-pleaser!

Why You'll Love This Recipe
Rich, savory flavor that makes any dinner special
Quick and easy with minimal preparation time
Fresh and vibrant chimichurri adds a burst of flavor

Understanding Filet Mignon

Filet mignon is celebrated for its tenderness and rich flavor, making it a favorite choice for special dinners. The cut comes from the tenderloin of the cow, which means it has less connective tissue and offers a melt-in-your-mouth experience that pairs beautifully with the bright flavors of chimichurri. Cooking it correctly can elevate your meal, so aim for a sear that develops a flavorful crust while keeping the inside juicy and tender.

When preparing filet mignon, it’s important to let the steaks come to room temperature before cooking. This helps achieve a more even cook throughout the steak. The ideal cooking temperature for medium-rare is around 130°F (54°C). Use an instant-read thermometer to check the internal temperature, removing the steaks from the heat just before they reach this temperature, as they will continue to cook slightly while resting.

The Art of Chimichurri

Chimichurri sauce is not just a condiment; it’s a flavorful blend of herbs that acts as a vibrant companion to the rich flavor of filet mignon. Fresh parsley and cilantro provide brightness, while red wine vinegar adds acidity that cuts through the fat of the beef. I recommend using fresh herbs rather than dried, as they produce a more intense flavor and a beautiful, vibrant green color.

Achieving the right texture for chimichurri is essential. You want it to be slightly chunky yet pourable. When mixing the ingredients, finely chop the herbs and garlic to evenly distribute their flavors throughout the sauce. If you’d like to soften the bite of raw garlic, you can let the chimichurri sit for about 30 minutes before serving, allowing the garlic’s harshness to mellow and integrate beautifully with the other flavors.

Ingredients

Gather these ingredients for a sumptuous meal.

For the Filet Mignon

4 filet mignon steaks (about 6 oz each)
Salt and pepper to taste
2 tbsp olive oil for grilling

For the Chimichurri Sauce

1 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1/4 cup red wine vinegar
3 cloves garlic, minced
1/2 tsp red pepper flakes (adjust for spice)
1/2 cup olive oil
Salt and pepper to taste

Ensure all ingredients are fresh for the best flavor.

Instructions

Follow these steps for perfect results.

Prepare the Chimichurri Sauce

In a bowl, combine parsley, cilantro, red wine vinegar, garlic, and red pepper flakes. Slowly drizzle in the olive oil while stirring. Season with salt and pepper to taste, then set aside to let the flavors meld.

Prepare the Steaks

Take the filet mignon steaks out of the refrigerator and let them come to room temperature for about 15 minutes. Season both sides generously with salt and pepper.

Cook the Steaks

Heat a skillet or grill over high heat. Add olive oil and, once hot, place the steaks in the skillet. Cook for 4-5 minutes on each side for medium-rare, adjusting time for your preferred doneness.

Rest the Steaks

Once cooked, remove the steaks from the heat and let them rest on a plate for 5 minutes. This allows the juices to redistribute.

Serve

Slice the filet mignon against the grain and plate it. Drizzle generously with the chimichurri sauce and serve immediately.

This method ensures juicy, flavorful steaks.

Pro Tips

For an added depth of flavor, consider marinating the steaks in the chimichurri sauce for 30 minutes before grilling. This allows the herbs to infuse into the meat.

Make-Ahead Tips

Preparing chimichurri in advance is a great time-saving strategy. It can be made up to 2 days ahead and stored in the refrigerator. The flavors continue to meld and deepen over time, making it even more delicious. Just be sure to bring it to room temperature or gently warm it before serving, as it tends to thicken when chilled.

For the steaks, you can also season them the night before, allowing the salt and pepper to penetrate and enhance the meat’s flavor as it refrigerates. Ensure they come to room temperature before cooking; this step is vital for achieving a perfect cook throughout.

Serving Suggestions

To complement your filet mignon, consider serving it alongside roasted vegetables or a refreshing salad. Grilled asparagus or sautéed green beans add a nice crunch, and their flavors balance well with the richness of the steak. For starch, creamy mashed potatoes or a light couscous can round out the meal beautifully.

As an alternative to the chimichurri, feel free to experiment with different sauces like a red wine reduction or a creamy peppercorn sauce if you want to switch things up. However, the classic chimichurri remains an unbeatable match with filet mignon due to its bright, herbaceous notes.

Questions About Recipes

→ Can I use a different cut of meat?

Yes, you can use ribeye or sirloin, but keep in mind that cooking times may vary.

→ How should I store leftovers?

Store any leftover steak and chimichurri separately in an airtight container in the refrigerator for up to 3 days.

→ Can I make the chimichurri ahead of time?

Absolutely! It can be made a day in advance and stored in the refrigerator to enhance the flavors.

→ What sides pair well with this dish?

Roasted vegetables, mashed potatoes, or a simple green salad are great accompaniments.