Filet Mignon With Bacon Chimichurri: A Culinary Symphony

I remember the first time I made chimichurri. I was a young line cook, intimidated by the head chef’s unwavering gaze. He tossed a handful of parsley at me and barked, “Make it sing!” It was a disaster. The sauce was bitter, the garlic overpowering. But I persevered, driven by the desire to master this vibrant South American staple. Years later, I stumbled upon a simple, brilliant addition: bacon. The smoky, savory notes elevate the chimichurri to a whole new level, transforming a classic filet mignon into a truly unforgettable dish.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 4 hours 24 minutes
• Servings: 4
• Yield: 4 Steaks
• Dietary Type: Gluten-Free (if using gluten-free vinegar)

Ingredients

For the Steak Marinade:

• 4 tablespoons garlic, minced
• 4 fresh thyme sprigs, coarsely chopped
• 2 rosemary sprigs, coarsely chopped
• 1 cup dry red wine
• 1 medium red onion, minced
• 2 tablespoons extra virgin olive oil
• 24 ounces beef tenderloin steaks
• Salt & freshly ground black pepper

For the Bacon Chimichurri:

• 2 tablespoons garlic, minced
• ½ cup packed flat leaf parsley
• ¼ cup packed oregano leaves
• ¼ cup rice vinegar
• 1 lemon, juice of
• 1 cup extra virgin olive oil
• Salt & freshly ground black pepper
• ½ lb bacon, minced

Equipment Needed

• Large, shallow dish
• Food processor
• Large skillet
• Paper towels
• Oven-safe dish

Instructions

1. MARINATE THE STEAK: In a large, shallow dish, combine the garlic, thyme, rosemary, red wine, red onion and olive oil. Add the beef tenderloin steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight. The longer the steaks marinate, the more flavorful and tender they will become.

2. MAKE THE CHIMICHURRI: In a food processor, pulse the garlic, parsley, oregano, rice vinegar, lemon juice and olive oil until the herbs are pureed. Be careful not to over-process; you want the chimichurri to have some texture. Scrape into a bowl and season with salt and pepper to taste.

3. COOK THE BACON: In a large skillet, cook the minced bacon in 2 batches over moderate heat until crisp, about 8 minutes. Cooking the bacon in batches prevents overcrowding the pan, ensuring even crisping. Drain on paper towels and let cool slightly, then finely chop.

4. ADD BACON TO CHIMICHURRI: Stir the chopped, cooked bacon into the prepared chimichurri sauce. This adds a wonderful smoky and savory dimension.

5. PREHEAT THE OVEN: Preheat the oven to 350 degrees F (175 degrees C).

6. PREPARE THE STEAKS: Scrape the marinade off the steaks and season them generously with salt and pepper. Pat the steaks dry with paper towels before searing to ensure a good crust.

7. SEAR THE STEAKS: Heat 1 tablespoon of olive oil in a skillet over high heat. Sear the steaks quickly on both sides until brown, then place in an oven-safe dish. Searing creates a flavorful crust and helps to seal in the juices.

8. TOP WITH CHIMICHURRI: Spoon 2 tablespoons of the bacon chimichurri sauce over each filet mignon. Distribute the chimichurri evenly to ensure each bite is packed with flavor.

9. ROAST THE STEAKS: Roast steaks in the oven at 350 degrees F for about 9 minutes for medium – with an internal temperature of 145 degrees F (63 degrees C). Use a meat thermometer to ensure accurate doneness. Adjust this time to allow the steaks to finish just below your desired degree of doneness. For medium-rare, aim for 130-135°F, and for medium-well, aim for 150-155°F.

10. REST AND SERVE: Remove from the oven and let the steaks rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Serve immediately.

Expert Tips & Tricks

• Marinate Like a Pro: Don’t skimp on the marinating time. Overnight is ideal, but even a few hours will make a difference.
• Bacon Brilliance: For the best bacon flavor, use a good quality thick-cut bacon.
• Chimichurri Zing: If you like a little heat, add a pinch of red pepper flakes to the chimichurri.
• Perfect Sear: Make sure your skillet is screaming hot before you add the steaks. This is key to achieving a beautiful, flavorful crust.
• Oven Calibration: Ovens can vary. Use a reliable oven thermometer to ensure accuracy.
• Reverse Sear: For an even more tender steak, consider the reverse sear method: cook the steaks in a low oven (around 275°F) until they are almost to your desired doneness, then sear them in a hot skillet just before serving.

Serving & Storage Suggestions

Serve the Filet Mignon with Bacon Chimichurri immediately after roasting, accompanied by your favorite sides. Roasted vegetables, mashed potatoes, or a simple salad are all excellent choices.

Leftover chimichurri can be stored in an airtight container in the refrigerator for up to 3 days. Leftover cooked steak should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to avoid drying it out. It’s best to reheat the chimichurri separately and add it to the steak just before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1389.5 kcal	N/A
Calories from Fat	1143 g	82%
Total Fat	127.1 g	195%
Saturated Fat	33.2 g	166%
Cholesterol	159.4 mg	53%
Sodium	566 mg	23%
Total Carbohydrate	13.8 g	4%
Dietary Fiber	3.3 g	13%
Sugars	2.2 g	8%
Protein	38.8 g	77%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Herb Garden: Experiment with different herbs in the chimichurri. Cilantro, mint, or even a touch of basil can add unique flavor profiles.
• Vinegar Variety: If you don’t have rice vinegar, red wine vinegar or white wine vinegar can be used as a substitute.
• Spice It Up: Add a pinch of cayenne pepper or a finely chopped jalapeño to the chimichurri for a spicy kick.
• Bacon Alternatives: If you’re looking for a leaner option, turkey bacon can be used, though the flavor will be slightly different.
• Vegetarian Chimichurri: For a vegetarian version, simply omit the bacon and add smoked paprika for a hint of smokiness.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak?
A: While filet mignon is the star of this recipe, you can use other tender cuts like ribeye or New York strip. Adjust cooking times accordingly.

Q: Can I make the chimichurri ahead of time?
A: Yes, the chimichurri can be made up to 24 hours in advance. Store it in the refrigerator and bring it to room temperature before serving.

Q: How do I know when the steak is done?
A: The best way to check for doneness is to use a meat thermometer. Insert it into the thickest part of the steak, avoiding any bone.

Q: Can I grill the steaks instead of searing them in a pan?
A: Absolutely! Grilling will add a smoky flavor that complements the bacon chimichurri beautifully. Sear over direct heat then move to indirect to cook through.

Q: What’s the best way to reheat leftover steak?
A: Reheat the steak gently in a skillet over low heat with a little butter or oil. Avoid microwaving, as this can make the steak tough.

Final Thoughts

This Filet Mignon with Bacon Chimichurri is more than just a meal; it’s an experience. The tender, perfectly cooked steak, paired with the vibrant, smoky chimichurri, is a symphony of flavors that will delight your taste buds. Don’t be afraid to experiment with the variations and make it your own. Gather your loved ones, pour a glass of robust red wine, and savor every delicious bite. I encourage you to try this recipe and share your culinary creations with those you cherish. Bon appétit!