Petite Filet Medallion* Recipe
roasted shishito & bell pepper, corn, chimichurri (gf)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Toss the shishito peppers, bell pepper, and corn in a bowl with olive oil, salt, and pepper. Spread them out on a baking sheet.
- 2
Roast the Vegetables
Roast the vegetables in the preheated oven for 15-20 minutes, or until they are tender and slightly charred.
- 3
Cook the Filet Medallions
While the vegetables are roasting, season the petite filet medallions with salt and pepper. Heat a skillet over medium-high heat and add a tablespoon of oil. Sear the medallions for 3-4 minutes on each side for medium-rare.
- 4
Prepare Chimichurri Sauce
In a small bowl, mix together chopped parsley, minced garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper to taste. Set aside.
- 5
Serve
Once the medallions are cooked to your liking and the vegetables are roasted, plate the medallions and top with chimichurri sauce. Serve the roasted vegetables on the side.
