Hy-Vee Chef Paul Santaularia shares his recipe for grilled filet mignons with a homemade mint chimichurri sauce that's every bit as good as it sounds.

Mint Chimichurri Filet Mignon

Prepare Mint Chimichurri: Combine cilantro, parsley, mint, olive oil, white wine vinegar, garlic, granulated sugar, lemon zest and juice, kosher salt, and crushed red pepper in a food processor. Cover and process until finely chopped. Cover and refrigerate until ready to serve.

Pat steaks dry. Season both sides with salt and pepper; set aside.

Preheat a charcoal or gas grill for direct cooking over medium heat. Grill steaks for 10 to 12 minutes for medium rare (130 degrees), turning once. Loosely cover and let rest for 5 minutes.

Cook green beans in lightly salted boiling water for 5 minutes or until crisp-tender; drain. Toss with 2 tablespoons olive oil. While steaks rest, brush peaches with remaining 2 tablespoons olive oil. Grill, cut sides down, 3 to 4 minutes or until lightly charred, turning once. Serve steaks with beans, peaches, and Mint Chimichurri Sauce.