Entree: Argentina – Argentine Grilled Filet Mignon with Chimichurri (Grilled filet mignon with chimichurri sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 30 min

Total 45 min

Ingredients

- 4 filet mignon steaks, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) olive oil (for steaks)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup (packed) fresh flat-leaf parsley, finely chopped, approx. 25 g
- 1/2 cup (120 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 2 cloves garlic, minced
- 1 tsp (5 ml) dried oregano (or 1 tbsp / 15 ml fresh oregano)
- 1/2 tsp (2.5 ml) crushed red pepper flakes (optional)
- 1/2 tsp (3 g) kosher salt (for chimichurri)
- 2 tbsp (30 ml) finely chopped fresh cilantro (optional)

Instructions

1. For chimichurri, combine 1 cup (packed) chopped parsley, 1/2 cup (120 ml) extra-virgin olive oil, 2 tbsp (30 ml) red wine vinegar, 2 minced garlic cloves, 1 tsp (5 ml) oregano, 1/2 tsp (2.5 ml) crushed red pepper flakes, and 1/2 tsp (3 g) kosher salt (add 2 tbsp (30 ml) cilantro if using); stir and let sit at room temperature 20–30 minutes to blend flavors.
2. Preheat grill to high (about 450–500°F / 230–260°C). Brush steaks with 2 tbsp (30 ml) olive oil and season with kosher salt and freshly ground black pepper.
3. Grill steaks 4–5 minutes per side for medium-rare (adjust time for thickness) and transfer to a cutting board to rest 5–7 minutes.
4. Serve steaks whole or sliced, spooning generous chimichurri over each portion.