Chimichurri Filet with Potatoes and Asparagus

Serves: 2 people

Ingredients:

• 2 6oz. Filet steaks

• 1 lb asparagus

• 10 small potatoes, chopped in half

• 3 tablespoons olive oil

• 1 tablespoon butter

• Seasonings: salt + pepper

For the Chimichurri sauce:

• 1/2 cup fresh Italian flat-leaf parsley , leaves only, stems removed

• 1/8 cup fresh cilantro , leaves only, stems removed

• 1/2 shallot, chopped

• 1 clove garlic, minced

• 1/2teaspoon red pepper flakes

• 1/4 cup extra-virgin olive oil

• 1/8 cup red wine vinegar

• 1.5 tablespoons fresh lemon juice

• 1/2 teaspoon kosher salt

Recipe:

1. Preheat your air fryer to 400 degrees.

2. Chop your small potatoes into halves and then put into a small mixing bowl. Add in 1 tablespoon of olive oil, salt and pepper. Mix around. Add into the air fryer for 10-12 minutes.

3. Begin prepping your chimichurri sauce by adding the above ‘chimichurri sauce’ ingredients all together. Mix around.

4. Heat 2 pans on the stove on medium/high heat. Add 1 tablespoon olive oil to each pan.

5. Pat dry your filet Mignon and then add salt and pepper to both sides. Then, add to your hot pan. Let cook on each side for about 3 minutes. I seared the sides of the filet, as well to cook it evenly on each side. Once you have cook the steak for 3 mins on each side, add in 1 tablespoon butter. Let melt and then spoon it onto the top of the steak for about 30 seconds. Remove the steak once it’s cooked to your liking. Cut into it to make sure it’s the right amount of pink!

6. Chop the ends off of your asparagus and add to the other pan. Season with salt and pepper. Cook for about 8 minutes on the pan.

7. Serve your steak, potatoes, and asparagus on a plate. Top the steak with chimichurri sauce (you can also put it on top of the potatoes and asparagus too, it goes great with both!)