Seared Filet and Shrimp with Chimichurri Sauce

Seared Filet and Shrimp with Chimichurri Sauce
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Chimichurri sauce with fresh herbs, garlic and a splash of acidity is the perfect complement to both steak and shrimp.


  • ¼ cup packed flat leaf parsley
  • ¼ cup packed cilantro
  • 1 Tbsp. oregano leaves
  • 1 clove garlic
  • ¼ cup olive oil
  • 2 Tbsp. red wine vinegar
  • ½ tsp. Kosher salt
  • ¼ tsp. crushed red pepper flakes
  • 1 jalapeño, seeded
  • 2 each (4-5-oz.) beef tenderloin filets
  • Salt and pepper
  • 2 tsp. canola oil
  • 4 oz. large raw shrimp (16/20), peeled and deveined


  1. Heat oven to 400°F. In the bowl of a food processor add parsley, cilantro, oregano, garlic, red pepper jalapeno, olive oil, vinegar and salt. Pulse until blended.
  2. Heat a heavy bottom, oven safe skillet or cast iron pan over high heat. Season steaks generously with salt and pepper. Add 1 teaspoon oil to pan and sear 2-3 minutes on one side until deep brown, brown edges and flip steaks to the unseared side; transfer to oven. Cook, 5-7 minutes, to internal temperature of 145°F or desired doneness. Remove from pan allow to rest.
  3. Carefully wipe pan out; add shrimp and season with salt and pepper. Return to oven and bake 4-6 minutes until pink. To serve top steaks with shrimp and desired amount of chimichurri sauce. Refrigerate leftovers.
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