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Preparation
Chimichurri
In a blender, pulse the parsley, oregano, and garlic. Transfer to a bowl.
Add the olive oil, vinegar, and salt. Season with pepper and mix.
Transfer half the chimichurri to a large bowl (set the remaining chimichurri aside for the mayonnaise).
Filet mignon brochettes
Place the filet mignon cubes in the large bowl and coat with the chimichurri. Marinate in the refrigerator for 30 minutes, up to 8 hours.
Preheat the barbecue on high. Oil the grill grates.
Thread the meat cubes onto the wooden skewers.
Cook the brochettes for 2 to 3 minutes on each side or until done to your liking. Remove from the heat and let rest covered for 5 to 10 minutes.
Turmeric potatoes
Set the temperature of the barbecue to medium high.
While the meat marinates, add the potatoes, garlic, and 2 tablespoons (3 mL) of olive oil in a large, seasoned cast iron pan* and combine. Season with salt.
Place the pan on the barbecue. Cook covered for 10 minutes and gently stir.
In a small bowl, combine the rest of the oil with the turmeric, herbes de Provence, and lemon juice. Pour over the potatoes and gently toss. Cook for another 10 minutes or until the potatoes are roasted to your liking.
Chimichurri mayonnaise
In a small bowl, combine the mayonnaise with the chimichurri set aside. Serve with the potatoes and filet mignon brochettes.
* If you do not have a cast iron skillet, you can place the potatoes in an aluminum foil pouch (en papillote). Place all the ingredients on a large piece of aluminum foil, toss, and seal the pouch shut. Set the barbecue to medium heat. Cook covered for 25 to 30 minutes or until the potatoes have softened.
Source : K pour Katrine