Filet Mignon with Chimichurri Sauce and Lemon Pasta

My boyfriend and I LOVE filet mignon, but it’s so expensive to buy at the steakhouse, so we decided to buy filets that were $15/each at the grocery store and cook it ourselves and it turned out really well.

Ingredients: (Serves 2)

For the Chimichurri Sauce:

• 1 shallot, chopped finely

• 1 tsp chili flakes

• 4 garlic cloves (I used canned garlic soaked in water because it’s so much easier and preserves longer, so I used 4 tsp of garlic in the can)

• 1/2 cup red wine vinager

• 1 tsp kosher salt

• 1/2 cup cilantro, finely chopped

• 1/4 cup parsley, finely chopped

• 2 tsp dried oregano (or 2 tbsp oregano - if fresh)

• 3/4 cup EVOO (Extra Virgin Olive Oil)

For the Filet Mignon:

• 2 filets (I used 6 oz for each person, but you can use more!)

• Olive oil

• Salt

• Pepper

For the Lemon Orzo:

• 2 servings orzo, dry

• 1 tsp lemon zest

• 1/2 lemon juiced

• Parmesan (for topping)

• Salt

• Pepper

Recipe:

1. Start by making the Chimichurri sauce - Combine all Chimichurri ingredients (from above) into a regular sized bowl. Mix around and then put into the fridge.

2. Heat up the grill (I use my Ninja indoor grill because it’s sooo much easier). I heat it to 500 degrees.

3. Cut up your filet mignon into inch-sized pieces. Put all of the pieces into the bowl and then add olive oil, salt, and pepper to them. Put the filet pieces on skewers.

4. Now, begin boiling water with a dash of salt in it. Boil the orzo for ~8-10 minutes. Once the orzo is done, drain it out and then put the orzo back into the pot. Add in your olive oil, squeezed lemon, lemon zest, and pepper. Mix around.

5. Once your steak is done (I usually wait until my steak reaches 140 internally, but you can do a little bit lower if you like your steak more rare), take it out and put it onto your plate. Add the orzo onto the plate and top with a bit of parmesan. Then put the chimichurri onto your plate in a mini bowl.

6. Enjoy!