Filet Mignon with Chimichurri

In the meantime, quarter the mushrooms. Halve the cherry tomatoes and crush or mince the garlic.

Deseed the green chili pepper.* Chop the onion, chili and all the fresh herbs very finely (see Tips). Transfer to a small bowl along with the olive oil, half of the garlic and a third of the balsamic vinegar. Season to taste with salt and pepper, then mix well to combine.

*Take care, this ingredient is spicy! Use as preferred.

Tip 1: you can also serve the coriander separately so as to allow everyone to garnish as preferred (or not at all).

Tip 2: you can also use a blender or food processor.

Pat the filet mignon dry with kitchen paper. Melt a knob of butter in a frying pan over medium-high heat. When the butter is nice and hot, fry the filet mignon for 1 – 3 minutes per side (see Tip). Season with salt and pepper, then remove from the pan and allow to rest under aluminium foil for at least 3 minutes. In the same pan, fry the mushrooms and rest of the garlic for 4 – 5 minutes, seasoning to taste with salt and pepper. Deglaze the pan with a third of the balsamic vinegar.

Tip: to add more flavour, add an extra knob of butter to the pan and baste the filet mignon continuously as you fry it.

Meanwhile, in a salad bowl combine the extra virgin olive oil with the rest of the balsamic vinegar. Season to taste with salt and pepper, then add the arugula and cherry tomatoes and toss well to combine. Slice the filet mignon.