Filets mignons with fresh herb sauce
1
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Here’s tender filet mignon at its best and easiest: pan‑seared and served with a bold parsley and cilantro sauce. If you like, make extra sauce to spoon over rice, broiled salmon, sliced tomatoes, or steamed green beans another day.
Ingredients
Fresh parsley
1 cup(s), lightly packed, flat-leaf leaves
Cilantro
½ cup(s), lightly packed fresh leaves
Garlic
2 clove(s), large, crushed with side of large knife
Water
¼ cup(s)
Red wine vinegar
1 tbsp(s)
Olive oil
3 tsp(s)
Fresh lemon juice
1 tsp(s)
Table salt
1 tsp(s)
Black pepper
¼ tsp(s)
Uncooked lean and trimmed beef filet mignon
1 pound(s), 4 x ¼-pound, about 2.5-cm (1-in) thick
Instructions
1
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.
2
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.
3
Per serving: 1 filet mignon and 75 ml (⅓ cup) sauce
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