Seared Filet with Chimmichurri Sauce

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by Ashley Mcgee

WCNC.com

Posted on March 14, 2012 at 9:08 AM

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.

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