Chickpea Chic: Filet Meets the Med
Grilled Petite Filet Mignon with Silky Herbed Chickpea Purée and Olive Oil Drizzle
30 minutes
Serves 4
DinnerItalianVeganGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
This Italian-inspired dinner spotlights tender grilled filet mignon paired with a luscious, herb-packed chickpea purée. If you've ever wondered how steak and legumes find harmony, this dish will show you the science, and the sizzle, behind the pairing.
Ingredients
Yield
4
Instructions
- 01Pat the filet mignon dry with paper towels and let them sit at room temperature for 15 minutes.
- 02Brush filets lightly with 1 tbsp olive oil on all sides. Season generously with 1 tsp kosher salt, 1/2 tsp black pepper, and smoked paprika.
- 03Preheat a grill pan or outdoor grill over medium-high heat until very hot.
- 04Grill the filets for 3-4 minutes per side for medium-rare or until desired doneness. Transfer to a plate and let rest, tented with foil.
- 05While the steaks rest, combine chickpeas, lemon juice, garlic, parsley, basil, 1/4 cup olive oil, remaining 1/2 tsp kosher salt, remaining 1/2 tsp black pepper, and water in a food processor.
- 06Blend until completely smooth and creamy, scraping down the sides as needed.
- 07Taste and adjust salt or lemon juice if desired.
- 08Spoon the herbed chickpea purée onto each plate. Slice the rested filets into medallions and arrange over or beside the purée.
- 09Drizzle generously with a bit more olive oil and scatter extra parsley for garnish. Serve immediately.
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