Chimichurri Filet Mignon & Roast Vegetables

Ingredients

For the Chimichurri Sauce

• ¼ cup extra virgin olive oil
• 1 Tbsp red wine vinegar
• 1 Tbsp water
• 2 Tbsp Chimichurri Spice Blend

For the Filet Mignon:

• 2 (8 oz) filet mignons
• 1 tsp salt
• ½ tsp freshly ground black pepper

For the Asparagus & Potatoes:

• 6 new potatoes, halved lengthwise
• 1 bunch asparagus, tough ends trimmed
• 2-3 Tbsp olive oil (for coating vegetables)
• 1 tsp salt (divided for potatoes and asparagus)
• 1 tsp freshly ground black pepper (divided for potatoes and asparagus)

Instructions

Prepare the Chimichurri Sauce & Roast Potatoes

1. Make Chimichurri Sauce: In a small bowl, combine ¼ cup extra virgin olive oil, red wine vinegar, water, and Chimichurri Spice Blend. Whisk vigorously until well combined. Set aside at room temperature to allow flavors to meld.
2. Prepare Potatoes: Preheat your oven to 400°F (200°C). Place the halved new potatoes in a medium bowl. Drizzle with 1-2 Tbsp olive oil, and season with ½ tsp salt and ½ tsp freshly ground black pepper. Toss to coat evenly.
3. Roast Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 30 minutes, or until fork-tender and golden brown.

Prepare & Grill Filet Mignon & Asparagus

1. Prepare Asparagus: While the potatoes are roasting, in a separate medium bowl, toss the trimmed asparagus with 1 Tbsp olive oil, ½ tsp salt, and ½ tsp freshly ground black pepper.
2. Prepare Filet Mignon: Pat the filet mignons dry with paper towels. Season generously on all sides with 1 tsp salt and ½ tsp freshly ground black pepper.
3. Preheat Grill: Preheat your grill to medium-high heat (about 450-500°F / 230-260°C). Ensure the grates are clean and lightly oiled.
4. Grill Filet: Place the seasoned filet mignons on the hot grill. Grill for 4-6 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C), or adjust cooking time to your desired doneness. Use an instant-read thermometer for accuracy.
5. Grill Asparagus: Place the seasoned asparagus spears directly on the grill grates alongside the filets (or after removing the filets). Grill for 4-7 minutes, turning occasionally, until tender-crisp and lightly charred.

Assemble and Serve

1. Rest Filet: Transfer the cooked filet mignons to a cutting board and tent loosely with aluminum foil. Let them rest for 5-10 minutes. This is crucial for juicy, tender steak.
2. Plate Meal: While the steak rests, remove the roasted potatoes from the oven.
3. On each plate, arrange the grilled asparagus in the center. Place a rested grilled filet mignon on top of the asparagus.
4. Arrange a portion of the roasted new potatoes around the filet and asparagus.
5. Spoon a generous amount of the prepared Chimichurri Sauce over each filet before serving.