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Filet Mignon IPE enrobé de bacon et chimichurri d'oignon vert sur le BBQ.

IPE Filet Mignon wrapped in bacon and green onion chimichurri on the BBQ.

Discover our delicious recipe for bacon-wrapped filet mignon with BBQ chimichurri. Prepare your barbecue, light the embers and let yourself be seduced by this succulent recipe that will make your meal a real feast.

Ingredients :

  • 125 ml finely chopped coriander
  • 125 ml Italian flat-leaf parsley, finely chopped
  • 1 teaspoon of salt
  • Lemon juice
  • 250 ml of olive oil
  • Freshly ground pepper
  • 4 bunches of green onions
  • 20 ml of crushed chili
  • Canola oil
  • 2 cloves of garlic

Preparation :

  1. Preheat your barbecue to maximum intensity.
  2. Finely chop the coriander and parsley.

  3. In a bowl, combine the cilantro, parsley, salt, pepper, olive oil and crushed chili.

  4. Place the green onions and garlic cloves on the barbecue grill and cook until lightly browned. Turn them over to color them on the other side.
  5. Finely chop the garlic and green onions together, then mix them with the rest of the mixture.

  6. All you have to do is cook your beef fillets coated with a slice of bacon, then serve them with this delicious condiment!

For cooking fillets, we recommend setting the barbecue heat to medium intensity. Take the time to let the pieces of meat come to room temperature and sprinkle them with salt on each side.

Place the steaks on the barbecue and sear for 3 minutes on each side. For medium-rare cooking, aim for an internal temperature of 54°C. Don't forget to let the meat rest for 3 to 5 minutes after removing it from the barbecue. This will allow even cooking and retain all its flavor.