Wednesday, June 30, 2010

grilled filet mignon with roasted garlic chimichurri

recipe adapted from Chef Robert Mignola (South Beach Diet Cookbook)

We don't eat a whole lot of red meat in our house.  When we do, it is usually a lean cut like filet mignon. Because filet doesn't have a ton of flavor on its own, this chimichurri sauce adds the perfect amount of punch to this perfectly textured, tender cut of beef.

This is a great entertaining recipe because the majority of the work is done ahead of time.  It takes about 45 minutes to roast the garlic but other than turning on the oven, there is no work involved.  Just toss everything in a magic bullet or blender and it's done!I make the chimichurri the night before and leave it in the fridge.  The next day, the steaks take about 12 minutes to grill.  I take the sauce out of the fridge and let it come to room temperature while the steaks cook.  

Filet Mignon
4 filet mignons (6 ounces each)

Roasted Garlic Chimichurri
1 head garlic
2 T jarred jalapeno slices (pickled) (OR 2 whole pickled jalapenos OR 1 chipotle pepper in adobo sauce for a smokier flavor)
1/4 cup olive oil
1/4 cup flat leaf parsley

To make chimichurri:
Preheat oven to 325 degrees.
Cut the top 1/4 off of the garlic, wrap loosely in foil and bake for 45 minutes.  Cool.
Squeeze garlic into a magic bullet or blender.  (Roasted garlic should be soft.)
Combine remaining ingredients in the magic bullet or blender and blend until parsley and peppers are finely chopped.  Season with salt and pepper.

To make steaks:
Preheat grill.
Season steaks with salt and pepper.
Grill the steaks to desired doneness.  (About 4-6 minutes per side.)
Drizzle with Chimichurri before serving!

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