Filet Mignon with Chipotle Cilantro Chimichurri

  • 4 – 6 Ounce- Filet Mignon
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice Mix
  • 1 Recipe-Miso Brown Butter


  • 3 Cloves-Garlic-crushed into a paste
  • 1 Cup-Parsley-leaves only
  • 2 Each-Chipotle Peppers-packed in adobo, seeds removed
  • ½ Teaspoons-Kosher Salt
  • ½ Teaspoons-Crushed Red Pepper
  • ½ Teaspoon-Ground Coriander
  • ½ Teaspoon-Ground Cumin
  • 1/3 Cup-White Wine Vinegar
  • ½ Cup-Olive Oil


  1. Set filet out at room temperature for at least 30 minutes.
  2. Make chimichurri by placing all ingredients into a food processor.
  3. Pulse to combine, do not puree, should be somewhat chunky.
  4. Place in a bowl and set aside.
  5. Make miso brown butter and leave at room temperature.
  6. Heat a cast iron skillet or grill pan to medium high heat.
  7. Lightly brush filets and season on both sides.
  8. Drizzle a little oil in skillet/pan, to just barely coat the bottom.
  9. Add filet and allow to sear on one side to a nice dark brown before flipping.
  10. Flip and repeat.
  11. Continue to flip every minute or so until filet is at desired temperature, 125 internal for medium rare.
  12. Brush filet with miso brown butter, flip, repeat and remove from pan to rest.
  13. Place on plate, brush top once more with miso brown butter and serve with chimichurri.


Miso Brown Butter

  • 1 Stick-Unsalted Butter {4 ounces}
  • ¼ Cup-White Miso
  • 2 tablespoons-White Wine-Pinot Grigio
  • ½ Teaspoon-Crushed Red Pepper


  1. Whisk together miso, wine, crushed red pepper.
  2. Melt butter over medium low heat until fragrant, 1-2 minutes.
  3. Remove from heat and whisk in miso/wine mixture.