Filet Mignon IPE wrapped in bacon and green onion chimichurri on the BBQ.
Discover our delicious recipe for bacon-wrapped filet mignon with chimichurri on the BBQ. Get your barbecue ready, light the coals, and let yourself be seduced by this succulent recipe that will turn your meal into a true feast.
Ingredients :
- 125 ml of finely chopped coriander
- 125 ml of flat-leaf Italian parsley, finely chopped
- 1 teaspoon of salt
- Juice of one lemon
- 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 :
- Preheat your barbecue to maximum intensity.
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Finely chop the coriander and parsley.
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In a bowl, mix the coriander, parsley, salt, pepper, olive oil, and crushed chili.
- Place the green onions and garlic cloves on the barbecue grill and cook them until they take on a slight color. Turn them over to color the other side.
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Finely chop the garlic and green onions together, then mix them with the rest of the mixture.
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All you have to do now is cook your beef fillets wrapped in a slice of bacon, then serve them with this delicious condiment!
For cooking the fillets, we recommend setting the barbecue fire to medium heat. Take the time to let the pieces of meat reach room temperature and sprinkle them with salt on each side.
Place the steaks on the barbecue and sear them for 3 minutes on each side. For medium doneness, aim for an internal temperature of 54°C. Be sure to let the meat rest for 3 to 5 minutes after removing it from the barbecue. This will allow for even cooking and will retain all its flavor.