Chimichurri Filet Mignon


200g of beef fillet

1 tsp salt

½ tsp freshly ground black pepper Chimichurri Sauce

1 small shallot, cut into wedges

Handful of flat-leaf parsley, stems removed

1 tbsp fresh oregano, stems removed

2 garlic cloves

½ tsp salt

1 tsp freshly ground black pepper

½ tsp red pepper flakes

1tbsp of extra virgin olive oil

2tbsp of red wine vinegar


1 In a small food processor pulse the shallot, parsley, oregano, garlic cloves, 1 ½ teaspoon salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).

In a small bowl add the red wine vinegar, olive oil red pepper flakes and the parsley mixture. Stir until combined.

Pat the steak dry with paper towels. Season with salt and pepper.

To grill the steak: Preheat grill to medium-high. Place steak on grill and cook to preferred internal temperature, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak).

Let rest for 5-10 minutes before slicing against the grain.

Serve with chimichurri sauce. And a side of green Vegetables.

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