Filet Mignon 8oz. Recipe

Inspired by Anson Restaurant

Time45m

Serves1

roasted tomato, parmesan, gruyere, chimichurri

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Ingredients

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Main Ingredients

8 oz Filet Mignon

1 cup Cherry tomatoes

1/2 cups Parmesan cheese, grated

1/2 cups Gruyere Cheese, grated

1/4 cups Fresh parsley, chopped

3 tablespoons olive oil

1 tablespoon red wine vinegar

2 cloves Garlic, minced

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Chimichurri

In a bowl, combine chopped parsley, olive oil, red wine vinegar, minced garlic, salt, and black pepper. Mix well and set aside.

Roast the Tomatoes

Preheat the oven to 400°F (200°C). Place cherry tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for about 15-20 minutes or until they burst.

Cook the Filet Mignon

Season the filet mignon with salt and black pepper. In a skillet over medium-high heat, add a tablespoon of olive oil. Sear the filet for 4-5 minutes on each side for medium-rare, or until desired doneness.

Add Cheese

In the last minute of cooking, top the filet mignon with grated Parmesan and Gruyere cheese. Cover the skillet to melt the cheese.

Serve

Plate the filet mignon, top with roasted tomatoes, and drizzle with chimichurri. Enjoy!