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For the Steaks 2 (about 10 oz) filet mignon steaks Kosher or sea salt, to taste Fresh cracked black pepper, to taste |
For the Pink Peppercorn Chimichurri Sauce 1/4 cup extra virgin olive oil 1/2 cup finely minced parsley (about 1 large bunch) 2 cloves garlic, minced zest of 1 medium lemon 2 Tablespoons fresh lemon juice pinch of red chili flakes, or to taste 1/2 teaspoon kosher salt, or to taste fresh cracked black pepper, to taste 1 teaspoon pink peppercorns, slightly crushed |
Instructions
1. In medium bowl combine olive oil, parsley, garlic, lemon zest, lemon juice, salt, pepper red chili flakes and pink peppercorns. Set aside.
2. Preheat oven to Roast 400° F.
3. Tie filet mignon steaks into an even round shape. Season with salt and pepper on both sides.
4. Heat a large oven proof skillet (preferably cast iron) over high heat. When very hot, place steaks in skillet and sear until a nice dark crust develops, approximately 1-2 minutes on each side.
5. Place pan directly into the oven and cook for 5-15 minutes, depending on the thickness of your steaks and desired doneness. (Test by pressing and feeling steak firmness or check the internal temperature with a thermometer for steak doneness; 130-135°F for medium rare, 155-165°F for medium well.)
6. Remove steak from pan and set aside covered with foil. Allow to rest for about 5 minutes.
7. Serve the steaks sauced with the pink peppercorn chimichurri sauce.
