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Grilled Filet Mignon with Chimichurri and a Corona Bean and Summer Pepper Ragout
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Grilled Filet Mignon with Chimichurri and a Corona Bean and Summer Pepper Ragout

Recipe Date: September 3, 2019
Yield: 4 Servings
Prep: PT25M 25 minutes | Cook: 35 minutes
Total Time: PT60M 1 hour
Difficulty: Easy
Measurements: Imperial (US)

Filet mignon, so tender and buttery, loves a silky Pinot Noir like the one from our Summit Vineyard. With its ripe raspberry scent and focused acidity, this bottling is an ideal partner for grilled beef presented in this summery style, with a lively, herbal chimichurri in lieu of a sauce.

Ingredients

Chimichurri:

  • 1 cup chopped fresh parsley
  • 1/4 cup chopped fresh oregano
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons chopped capers
  • 2 teaspoons lemon juice
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon salt
  • 1 cup extra-virgin olive oil

Filet Mignon:

  • 4 filet mignon steaks, each 6 ounces
  • Salt and freshly ground pepper
  • 2 tablespoons grapeseed oil

Corona Bean and Summer Pepper Ragout:

  • 3 tablespoons olive oil
  • 1/2 yellow onion, julienned
  • 2 bell peppers, cut in wide strips
  • 2 teaspoons chopped garlic
  • 1 tablespoon tomato paste
  • 1/4 cup white wine
  • 2 cups cooked corona beans
  • 1 tablespoon chopped fresh parsley

Preparation

Chimichurri:

Combine all the ingredients in a bowl. Stir well and set aside at room temperature.

Filet Mignon:

Season the steaks to your liking with salt and pepper. Rub with the grapeseed oil.

Grill to your desired liking. Let rest for 5 minutes before slicing.

Crab Cakes:

In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat.

Add the onion and cook, stirring, until it begins to soften. 

Add the bell peppers and cook until softened, about 4 – 5 minutes

Add the garlic and cook for 30 seconds.

Stir in the tomato paste and cook for 1 minute until the paste sticks to the pan.

Deglaze the pan with the white wine. 

Add the beans and cook until hot and the pan is almost dry. 

Turn off the heat and add the parsley. Stir in the remaining 1 tablespoon oil.

Season with salt.

Assembly:

Slice the grilled filet mignon. Arrange slices on each plate next to the ragout. Garnish with chimichurri.

-Chef Peter Janiak

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