Filet Mignon with Chimichurri

Name: Filet Mignon with Chimichurri
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 filet mignon steaks (6-8 oz each); Salt and pepper, to taste; 2 tablespoons olive oil; 1 cup fresh parsley, finely chopped; 1/2 cup fresh cilantro, finely chopped; 4 cloves garlic, minced; 1/2 teaspoon red pepper flakes; 1/2 cup olive oil; 3 tablespoons red wine vinegar; Salt and pepper, to taste

Highlighted under: Comfort Dinner Recipes

I absolutely love cooking filet mignon, and this chimichurri sauce elevates it to a whole new level! The combination of the juicy steak and the vibrant, herby sauce tantalizes the taste buds. My family and friends rave about this dish whenever I prepare it for a special occasion. It’s not only impressive but also surprisingly easy to make. Let me share the process and secrets behind achieving a perfectly cooked filet mignon that’s tender and bursting with flavor.

Created by

Emily

Last updated on 2026-01-22T19:17:28.139Z

When I first discovered chimichurri, I was amazed at how it complemented grilled meats. I went to a local Argentine steakhouse, and their chimichurri was life-changing! I experimented at home, tweaking the recipe until I found the perfect balance of flavors. This sauce not only enhances but also tenderizes the meat, making every bite a delightful experience.

The filet mignon itself is a tender cut, but using a simple sear method on high heat locks in the juices and creates a beautiful crust. Remember to let the steak rest after cooking; it allows the juices to redistribute, keeping the meat succulent and delicious.

Why You Will Love This Recipe
Juicy, tender filet mignon paired with zesty chimichurri
Quick and easy preparation perfect for weeknights or special occasions
A vibrant sauce that adds a fresh twist to classic steak cuts

The Importance of Resting Your Steak

Resting your filet mignon after cooking is an essential step that should not be overlooked. When you remove the steak from the heat, the juices inside redistribute, resulting in a juicier and more tender bite. I recommend letting the steak rest for 5 to 10 minutes on a cutting board, loosely covered with aluminum foil. This process allows the steak to continue cooking slightly due to residual heat without becoming overdone.

Another key benefit of resting is that it helps to maintain the texture of the meat. If you slice into it immediately after cooking, the juices will run out, leaving you with a drier steak. Make sure to avoid cutting into the steak too early; patience is a virtue in this case. If you’re grilling multiple steaks, they can all rest together while you prepare chimichurri, ensuring everyone gets to savor the best flavor and texture.

Making the Perfect Chimichurri Sauce

Chimichurri sauce is not just an accompaniment; it's a vibrant addition that can elevate your steak experience. The fresh herbs in the sauce—parsley and cilantro—contribute bright flavors that contrast beautifully with the rich, meaty taste of the filet mignon. When making chimichurri, use only fresh herbs rather than dried ones; the flavor profile differs significantly. Fresh herbs should be finely chopped to release their essential oils and flavors into the sauce, creating that fresh, zingy taste.

Feel free to adjust the spice level of your chimichurri by varying the amount of red pepper flakes or incorporating other spices like smoked paprika for a unique kick. Let the chimichurri sit for at least 15 minutes before serving to enhance the flavor, allowing the garlic to infuse the oil and harmonizing the tastes. Store leftovers in a sealed container in the fridge for up to a week, making it a great make-ahead option for busy weekdays or future meals.

Ingredients

For the Filet Mignon

4 filet mignon steaks (6-8 oz each)
Salt and pepper, to taste
2 tablespoons olive oil

For the Chimichurri Sauce

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

Instructions

Prepare the Chimichurri

In a bowl, combine the parsley, cilantro, garlic, and red pepper flakes. Stir in the olive oil and red wine vinegar. Season with salt and pepper to taste. Let the mixture sit to allow the flavors to meld.

Cook the Filet Mignon

Preheat your grill or skillet over high heat. Season the filet mignon steaks generously with salt and pepper. Add olive oil to the skillet or the grill. Cook the steaks for about 4-5 minutes on each side for medium-rare, adjusting time based on thickness.

Rest the Steak

Once cooked to your liking, remove the steaks from the heat and let them rest for 5-10 minutes. This step is crucial for tender meat.

Serve

Slice the steak against the grain and serve with chimichurri drizzled over the top. Enjoy your delicious meal!

Pro Tips

Let the chimichurri sit for at least 15 minutes before serving for the best flavor. Additionally, use a meat thermometer for precise cooking: 130°F for medium-rare, 140°F for medium.

Serving Suggestions

For a restaurant-quality presentation, plate your filet mignon with a side of roasted seasonal vegetables. The combination of vibrant colors and textures hardly goes unnoticed. Vegetables like asparagus, bell peppers, or Brussels sprouts can be drizzled with a bit of olive oil and seasoned to roast alongside the steak. The earthiness of roasted veggies pairs wonderfully with the herbaceous chimichurri sauce, making your meal visually appealing and satisfying.

Consider adding a starch side as well, such as garlic mashed potatoes or a creamy risotto, to balance the robust flavors of the steak and sauce. The creamy textures of these sides create a wonderful contrast to the juicy filet mignon and tangy chimichurri. A full plate with varied textures will enhance the overall dining experience and leave your guests impressed.

Tips for Perfectly Cooked Filet Mignon

To achieve the perfect cook on your filet mignon, start by bringing the steaks to room temperature before cooking. This step can take about 30 minutes and helps ensure even cooking throughout the meat. Using a meat thermometer is highly recommended; aim for an internal temperature of about 130°F (54°C) for medium-rare. Insert the thermometer into the thickest part of the steak for an accurate reading.

Another tip is to use high smoke point oils such as refined avocado or grapeseed oil if olive oil is becoming too smoky. When you achieve a nice sear on your filet mignon, you’re looking for deep golden edges that indicate Maillard reaction, which adds incredible flavor. Avoid overcrowding the pan or grill, as this could lead to steaming rather than searing, diminishing the desired crust on the steak.

Questions About Recipes

→ Can I use other cuts of beef for this recipe?

Yes, you can substitute other cuts like ribeye or sirloin, but adjust cooking times accordingly.

→ How long can I store leftover chimichurri?

Chimichurri can be stored in an airtight container in the fridge for up to one week.

→ Does chimichurri need to be cooked?

No, chimichurri is typically served raw, allowing for a fresh taste that pairs well with grilled meats.

→ What sides pair well with filet mignon?

Vegetable sides like asparagus or roasted potatoes work beautifully with filet mignon.