Filet Mignon With Bacon Chimichurri

"Move over bacon wrapped fliets, these marinated fliet's are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. My chimichurri has an indulgent addition to the classic recipe: bacon."
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Ready In:
4hrs 45mins
4 Steaks




  • MARINATE THE STEAK: In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
  • MAKE THE CHIMICHURRI: In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper. In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop. Add Bacon to chimichurri.
  • Preheat the oven to 350 degrees F (175 degrees C). Scrape the marinade off the steaks and season them with salt and pepper. Heat 1 Tbl oil in a skillet over high heat. Sear steaks quickly on both sides until brown, then place in an oven safe dish, put into the oven.
  • Spoon 2 Tbl of the chimichurri sauce over each Fliet.
  • Roast steaks in the oven, at 350, for about 9 minutes for medium - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and serve.

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I learned to cook out of necessity, living the bachelor life with my three best friends and significant others. It was a great time but difficult to feed that many people with anything other than pizza, which gets expensive. Once I married my beautiful wife, she took over the cooking until she was six months pregnant and I began to search out health, mouthwatering foods to prepare for us at home. Which became a beacon in the hungry night and spurred me forward in my unknown passion for culinary arts.
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