Grilled Filet Mignon With Chimichurri Sauce

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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 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


  1. Preheat grill to 350° to 400° (medium-high).
  2. 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!


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