Chimichurri Filet Mignon with Roasted Sweet Potatoes

Chimichurri Filet Mignon with Roasted Sweet Potatoes ingredients

• 0.5 cup, packed, finely chop fresh flat-leaf parsley
• 0.25 cup, packed, finely chop fresh cilantro
• 1 tbsp, finely chopped fresh oregano
• 3 minced garlic cloves
• 3 tbsp red wine vinegar
• 0.5 cup extra virgin olive oil
• 0.5 tsp, or to taste red pepper flakes
• 0.5 tsp, or to taste salt
• 0.25 tsp, or to taste black pepper
• 2 6-7 oz filet mignon steaks
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 tbsp olive oil
• 2 medium, peeled and diced sweet potatoes
• 1 tbsp olive oil
• 0.25 tsp salt
• 0.13 tsp black pepper

How to make Chimichurri Filet Mignon with Roasted Sweet Potatoes

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the chimichurri: In a small bowl, combine 0.5 cup chopped fresh flat-leaf parsley, 0.25 cup chopped fresh cilantro, 1 tbsp chopped fresh oregano, 3 minced garlic cloves, 3 tbsp red wine vinegar, 0.5 cup extra virgin olive oil, 0.5 tsp red pepper flakes, 0.5 tsp salt, and 0.25 tsp black pepper. Stir well to combine. Let it sit at room temperature for at least 15 minutes to allow the flavors to meld.
3. Prepare the sweet potatoes: On the lined baking sheet, toss the 2 medium diced sweet potatoes with 1 tbsp olive oil, 0.25 tsp salt, and 0.13 tsp black pepper. Spread them in a single layer.
4. Roast the sweet potatoes in the preheated oven for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
5. While the sweet potatoes roast, prepare the filet mignon. Pat the 2 (6-7 oz) filet mignon steaks dry with paper towels. Season both sides generously with 0.5 tsp kosher salt and 0.25 tsp black pepper.
6. Heat 1 tbsp olive oil in a heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat until shimmering and almost smoking.
7. Carefully place the seasoned filets in the hot skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C), or longer for your desired doneness, until a beautiful, dark crust forms.
8. Remove the filets from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for 5-7 minutes. This allows the juices to redistribute, ensuring a tender steak.
9. Once the sweet potatoes are done, remove them from the oven. Slice the rested filets against the grain into thick medallions, if desired, or serve whole.
10. Serve the chimichurri filet mignon immediately, spooning a generous amount of the vibrant chimichurri sauce over the steak. Accompany with the roasted sweet potatoes on the side.

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