Chimichurri sauce is an Argentinean sauce or condiment, similar to pesto, that is popular throughout South America. This basic version uses fresh parsley, oregano, garlic, oil and vinegar and a little bit of pepper, and the variations on this theme are endless. In Argentina it is used both as a marinade and a sauce for grilled steak, but you can use it also with fish, chicken, or even pasta. It is a big trend that we are seeing in restaurants all over now. The taste is fabulous!
This recipe is also featured in the July Recipe Box on TheHomeMonthly.com. Here is the recipe:
Chimichurri Sauce Ingredients:
1 cup parsley
5 garlic cloves
2 T. fresh oregano leaves
1/2 cup olive oil
4 T. red wine vinegar
1 t. sea salt
1/4 t. ground black pepper
1/2 small red onion, minced
3 T. lemon juice
Place all Chimichurri sauce ingredients in a blender or food processor and pulse until well chopped but not pureed.
Filet Mignon Ingredients:
4 (6 oz.) beef tenderloin fillets
1 t. freshly cracked pepper
1/2 t. kosher salt
2 T. steak sauce
- Preheat grill to 350° to 400° (medium-high).
- Sprinkle fillets with steak sauce, pepper and salt. Grill, covered with grill lid, over 350° to 400° (medium-high) heat 4 to 6 minutes on each side or to desired degree of doneness. Let stand 5 minutes.
I cooked these tenderloin filets to medium-rare. If you like your meat cooked medium or well done, increase the grilling time per side. (Cook approximately 1 minute more on each side for medium, 2 minutes more on each side for medium-well, and 3 minutes more on each side for well done)
Recommended: Pair with an Argentinian Malbec. Serve with your favorite salad: This Filet is featured with a walnut, gorgonzola leaf salad with pomegranate seeds. Yum!