Elevate Your Steak Night with Filet Mignon, Steak Fries, and a Homemade Chimichuri Sauce. Are you ready to take your steak night to a whole new level? Look no further than this easy recipe will give you a perfect tender Filet Mignon every time. This juicy and buttery steak will melt in your mouth. Best served with crispy Steak Fries, roasted vegetables, and a zesty homemade chimichurri sauce! Perfect for impressing guests or treating yourself to a gourmet meal at home!
Filet Mignon is the most tender cut of beef you can buy. If used fresh from the butcher it doesn't require fancy seasonings. Coarse sea salt and fresh cracked pepper, a clove of garlic, a sprig of rosemary, and butter is all you need for the perfect steak. Wheter you prefer to grill, pan-sear, or broil your steak, aim for a perfect medium-rare to medium doneness to maximize its juiciness and flavor.
Now, if you're using previously frozen Steak, consider this tip: marinate the steak for at least 4 to 12 hours to enhance its flavor and tenderness.
What to serve with Filet Mignon
Now, turning our attention to the perfect accompaniment for your Filet Mignon steak: Steak fries. These thick-cut potatoes are irresistibly crunchy on the outside and soft on the inside. These perfectly seasoned steak fries are the ideal complement to the rich, savory flavors of the steak.
Other serving suggestions that go perfectly with Filet Mignon and Steak Fries are roasted vegetables and sautΓ©ed spinach. Elevate your steak dinner with a homemade Chimichurri sauce. With just a few simple ingredients and a little bit of effort, you can take your grilling game to new heights and impress your friends and family with a super delicious meal.
The recipe for the Filet Mignon, Steak Fries, and homemade chimichurri sauce is in the printable recipe card below. Enjoy!
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Recipe
Filet Mignon with Steak Fries
Ingredients
For the Steak Fries:
- 4 big russet potatoes
- season with sea salt & pepper
- 1 tablespoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 3 tablespoon olive oil
- 1 tablespoon fresh rosemary
For the Filet Mignon
- 2 big pieces Filet Mignon (my was 1 Β½ inch thick)
- season with sea salt & fresh cracked pepper
- 4 tablespoon chimichurri sauce
Chimichurri Sauce
- Β½ cup olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon sea salt
- ΒΌ teaspoon pepper
- 1 teaspoon dried oregano
- 3 garlic cloves - finely minced
- 1 red fresno chili - alternatively use red pepper flakes, about Β½ to 1 teaspoon)
- Β½ cup italian flat leaf parsley - finely chopped
Instructions
- Preheat oven to 400 Β° FSTEAK FRIES1. Scrub and wash the peel of the potatoes. Slice the potatoes about 1 inch thick leghtwise into thick wedges. Place onto a baking sheet, then add the seasonings, and drizzle generously with olive oil. With your hands gently toss the potato fries and spread out evenly. Bake for circa 35 to 40 minutes, until golden brown and crispy. Flip fries half way through, and add finely chopped fresh rosemary at this point.CHIMICHURI1. Into a small bowl add olive oil, vinegar, salt, pepper, oregano, garlic, and chili. Give it a quick stir, then add the chopped parsley.FILET MIGNON1. Season Filet Mignon on both sides with salt and pepper. Add 2 tablespoons of chimichuri to each filet. Let the steaks marinade until grill is hot and ready. Grill about 4 minutes on each side for a medium rare steak. If you have a food thermometer, the temperature should read 135 Β°F when inserted in the center. For a medium to well done steak, temperature should read 145Β°F. Take steaks of the grill, put on a plate, and cover loosely with foil for about 3 to 5 minutes. Slice and serve with the steak fries.
Benedikt
Steak is came out top notch, and the chimichurri was amazing!!! Thanks for the recipe!!
Sonja
This was delicious!!! Thank You!!
Mirco
Everything came out perfect!! Thank you for sharing the recipe!