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Ингредиенты
- 4 piece filet mignon - (8 ounce ea) Salt to taste Freshly-grnd black pepper to taste
- 1 c. salmuera (3 tspns kosher salt dissolved into 1 c. water)
- 2 Tbsp. fresh oregano
- 2 bn fresh flat-leaf parsley
- 6 x garlic cloves
- 1 c. extra-virgin extra virgin olive oil
- 1 Tbsp. crushed red pepper
- 2 Tbsp. Spanish sweet paprika
- 1/2 tsp grnd cumin
- 1 tsp freshly-grnd black pepper
- 1/2 c. white vinegar
- 2 Tbsp. red wine vinegar
- 2 x roasted red bell peppers diced
- 1 lb baking potatoes, like russets peeled, rinsed, and patted dry
- 3 c. vegetable oil - (to 4) for frying
- 1 c. minced fresh parsley
- 2/3 c. chopped fresh garlic Extra virgin olive oil as needed Sea salt to taste
Инструкции
- Lb. filet mignons with mallet to 1/8-inch thickness. Season with salt and pepper and quickly grill on both sides. Serve with Green Chimichurri Sauce and Argentinean Fries.
- Green Chimichurri Sauce: Add in salmuera, oregano, parsley, garlic, and extra virgin olive oil to food processor and pulse about 20 seconds. Add in spices and white vinegar and pulse again. Transfer to bowl. Stir in red wine vinegar and mix in roasted peppers. (
- Makes about 3 c.)
- Argentinean Fries: Cut the potatoes into sticks 1/4-inch wide and about 3 inches long. Dry with paper towels.
- Heat oil in saucepan to 350 degrees. Fry the potatoes in batches till lightly colored but not brown, about 4 to 5 min. Remove to a plate lined with paper towels. Repeat with remaining potatoes.
- Into a large bowl, put the parsley and garlic. Transfer to a jar and cover with extra virgin olive oil.
- Increase oil temperature to 375 degrees. Fry the potatoes in batches till they are golden and crisp, 1 to 2 min. Drain on fresh paper towels. Sprinkle with salt and toss with some parsley-garlic mix. Toss and serve immediately.
- This recipe yields 4 servings.
