Pan-Seared Filet With Chimichurri Sauce
Andrea Potischman
May 23, 2018
A good friend of mine from college loves Chimichurri sauce. The last time we were together, she ordered it as a side to a dish that didn’t come with it. That didn’t matter, it just worked. I have always loved this simple sauce myself, when made right, but had forgotten about it over the years. That’s what friends are for, reminding you about good things you’ve forgotten.
Chimichurri (or Chimmichuurias it’s sometimes written) is an uncooked Argentinian sauce that is typically served with grilled meat. Chimichurri sauce is considered an essential part of Argentinean cuisine. A bowl of this vibrant sauce is a “go-to condiment” often found on every dinner table. Diners are more likely to be familiar with the green version, “Chimichurri verde.” But there is also a red vision of “Chimichurri rojo“. I prefer the green versions. This is one of the easiest sauces one can make, and it is bursting with flavor.
The basic ingredients are simple: parsley, garlic, oil, vinegar, oregano, red pepper flakes and salt. There is nothing fancy about it. But if you ask me, it is a fantastic sauce and a great way to make beef filet extraordinary. But like my dear friend taught me, don’t limit yourself to eating this with steak. Chimichurri sauce also goes well with grilled chicken, fish, and shrimp. I paired this sauce with an easy pan-seared filet.
Some folks have asked me about cooking filet inside as opposed to on an outdoor grill. It takes a bit of practice cooking the filet just right, but I love this easy go-to option–which makes this recipe a quick weekday meal for my family.
Pan-Seared Filet With Chimichurri Sauce
Ingredients:
For the Beef:
- 4 pieces beef fillet (about 5-6 ounces each)
- 2 tablespoons Extra Virgin olive oil, divided
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
For the Chimichurri Sauce:
- 1/2 cup red wine vinegar
- 4 garlic cloves, peeled and minced
- 1 small shallot, peeled and minced
- 1 Fresno or jalapeño chili, seeded and minced
- 1-2 teaspoons salt
- 1/2 cup curly parsley, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 1/2 teaspoon red pepper flakes
- 1 lemon, zested
- 3/4 cup Extra Virgin olive oil
Directions:
- For the Beef: Place the beef on a plate and drizzle with 1 tablespoon olive oil. Now the Worcestershire Sauce. Season all sides generously with salt and pepper. Set aside.
- For the Chimichurri Sauce: Using a small bowl, add the vinegar, garlic, shallot, chili, and salt. Mix well and let sit for about 15 minutes. Add the parsley, oregano, red pepper flakes, lemon zest and olive oil. Mix well and set aside.
- To Finish the Beef: Place a medium-sized sauté pan over medium-high heat. Add the remaining tablespoon of olive oil. When hot, but not smoking, add the beef and sear for about 5-7 minutes till nice you see nice coloration. Turn the meat and cook for an additional 5-7 minutes till cooked to the desired doneness. Turn the heat off and add the tablespoon of butter to the, gently swirling the pan a bit to melt the butter
- Allow the meat to rest for 5 minutes before slicing. To serve, either keep whole or slice and top with a generous dollop of Chimichurri sauce.
This chimichurri sauce is delicious!! So good with the filet but ended up putting it on shrimp and dipping our bread in it!!
Nice. Thanks for sharing this Tracy, so glad you liked it!