Filet Mignon and Chermoula

Filet Mignon and Chermoula
Filet Mignon and Chermoula


  • Certified Piedmontese Tenderloin Roast (Filet Mignon is cut from the tenderloin*)
  • Chermoula:
  • Blitz together in your food processor
  • 1 bunch of Fresh parsley leaves
  • 1 bunch of Fresh cilantro leaves
  • 2 Garlic cloves
  • 1/2 tsp Ground coriander
  • ½ tsp of ground cumin
  • ½ tsp Red pepper flakes (added after you blitzed it)
  • ½ tsp smoked Paprika
  • 1 tbsp fresh ginger
  • tsp Kosher salt
  • Juice from 1 lemon (add the zest after blitzing)
  • ¼ cup of EVOO


1) Season and smoke your tenderloin at 225 F until hits 125 F internally.

2) Then sear, let rest

3) Prepare Chermoula by combining the ingredients above.

4) Pair with Tenderloin/Filet Mignon Serve with Chermoula and go!

Your Chermoula can be a great marinade for other proteins and can last for 2-3 days in an air-tight container in your fridge.

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