Filets mignons with fresh herb sauce
1 cup(s), lightly packed, flat-leaf leaves
½ cup(s), lightly packed fresh leaves
2 clove(s), medium, crushed with side of large knife
Red wine vinegar
Fresh lemon juice
Uncooked lean and trimmed beef filet mignon
1 pound(s), 4 x ¼-pound, about 2.5-cm (1-in) thick
- To make herb sauce, combine parsley, cilantro, garlic, water, vinegar, 10 ml (2 tsp) oil, lemon juice, 2 ml (½ tsp) salt, and pepper in blender or food processor and pulse until smooth. Set aside.
- Coat large heavy nonstick skillet with remaining 5 ml (1 tsp) oil and set over medium‑high heat. Sprinkle beef with remaining 2 ml (½ tsp) salt. Place beef in skillet and cook until instant‑read thermometer inserted into side of steak registers 63°C (145°F), 2–3 minutes per side. Serve with herb sauce.
- Per serving: 1 filet mignon and 75 ml (⅓ cup) sauce