Filet Mignon with Chimichurri Cream Sauce
Equipment
Ingredients
Main Ingredients
filet mignon (veal or pork)
1 piece
red onion (chopped)
1 piece
parsley
15 g
wild garlic or garlic clove
15 g
Espelette pepper
1 tsp
olive oil
2 tbsp
heavy cream
200 ml
smoked lardons
150 g
salt
1 tsp
black pepper
1 tsp
Instructions
Prepare the chimichurri cream
Finely chop the red onion, parsley, and wild garlic (or mince the garlic clove). Mix with olive oil, Espelette pepper, salt, and pepper. Stir in the heavy cream to make the sauce.
Cook the lardons
In a pan over medium heat, cook the smoked lardons until crispy. Remove and set aside, leaving the fat in the pan.
Cook the filet mignon
Season the filet mignon with salt and pepper. Sear in the same pan with lardon fat over high heat for 3-4 minutes per side for medium-rare. Remove and rest.
Make the sauce and serve
Add the chimichurri cream mixture to the pan with lardon fat. Warm gently while stirring. Slice the rested filet mignon, top with crispy lardons and sauce. Serve immediately.
Rest and enjoy
Let the meat rest for a few minutes before serving to retain juices.
Original recipe
Storage
Best eaten fresh. Reheat gently to avoid overcooking the meat.
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