Seared Filet with Chimmichurri Sauce
2 (4-ounce) medallions of beef tenderloin, seasoned with salt and pepper
Olive oil for sautéing
Chimmichurri Sauce:
First whisk these ingredients to make vinaigrette:
¼ cup red wine vinegar
¼ cup extra virgin olive oil
¼ cup regular olive oil
1 tsp kosher salt
¼ tsp red chili flake
¼ tsp ground black pepper
Then whisk in:
½ bunch flat leaf parsley, picked and washed, chiffonade
½ bunch cilantro, picked and washed, chiffonade
1 fresh jalapeno, stemmed, but seeds still in, minced
1 tbsp. minced garlic
1 minced shallot
½ bunch scallions, finely chopped
Sear filets on high heat to desired temperature, 3 minutes per side for medium rare. Serve with mashed potatoes and chimmichurri sauce.
