FILLET MIGNON WITH CHIMICHURRI SAUCE

FILLET MIGNON WITH CHIMICHURRI SAUCE

FILLET MIGNON WITH CHIMICHURRI SAUCE

If your inner beast is screaming, “Where’s the beef?!” then you’d better listen up, folks. That’s your body trying to tell you something. When I can no longer quiet that noisy beast in my head, I reach for this red meat recipe. This is healthy, delicious, and beautiful.

(serves 4)

INGREDIENTS:
4 grass-fed fillet mignon steaks
Salt and fresh ground pepper
FOR THE SAUCE:
1 cloves of garlic
1/2 cup fresh parsley leaves
1/3 cup fresh cilantro leaves
1/3 cup fresh mint leaves
2 tablespoons extra-virgin olive oil
1 tablespoons Dijon mustard
1 tablespoons fresh lime juice
2 teaspoons drained capers
High heat cooking spray
1/2 teaspoons freshly ground black pepper
1/2 teaspoon sea salt

PREPARATION:

1. Let the the steak rest at room temperature for 30 minutes. Sprinkle both sides with salt and pepper.

2. Preheat grill to high heat and spray with cooking spray.

3. In a food processor, mince garlic. Add parsley, cilantro, and mint until finely chopped. Add olive oil, mustard, lime juice, capers and 1/2 teaspoon pepper. Process until finely chopped.

4. Grill steaks for 5 minutes on high heat with the grill lid closed. Flip the steaks, turn the grill down to medium, close the lid again, and grill another 5-6 minutes.

5. Remove steaks from grill and cover with a lose foil tent. Let the steaks rest for 5 minutes before serving. Serve with the chimichurri sauce.

So there you have it. Delicious! I serve this with grilled asparagus and a mixed green salad with roasted red potatoes. 

Inner beast?… tamed.
Hooray!

Live Young,
Darnell 🙂

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