Filet Mignon Sandwiches With Chimichurri ...

Directions

1. * Note: Aji molido (Argentine coarsely grnd chile pwdr) is available at specialty markets and some supermarkets.
2. For the Chimichurri: Mix ingredients together and place in a glass jar with tight-fitting lid. Let age 1 to 3 days.
3. Light the barbecue, mounding most of the coals to one side to create hotter and cooler areas. If using a kettle type with non-adjustable grate, make two piles of coals at the sides, leaving center as an indirect heat cooking area.
4. When coals are ashen and glowing (about 30 to 40 min after lighting), roast peppers over hottest part of fire till they are blackened on all sides. Remove them to a plate and cover with dish towel to allow steam to loosen skin. When cold sufficient to handle, peel and seed peppers. Cut peppers into inch-wide slices and place in a shallow serving dish. Pour the extra virgin olive oil over peppers and sprinkle with garlic, tucking some in between layers of peppers. (Peppers may be made several hrs ahead, on a grill or possibly under broiler close to heat source.)
5. Meanwhile, rub the meat with salt and pepper; place meat over indirect heat and grill till juices appear on top, 10 to 15 min. From time to time, slide the meat over direct heat to brown.
6. Turn the meat to second side and continue grilling over indirect heat till almost done, about 10 min. Move the meat to hottest part of grill for 3 to 5 min to crisp the crust. Remove the meat to a platter and cut into thin slices. Arrange the condiments - mayonnaise, chimichurri, peppers, onions and hard-boiled Large eggs - and have guests assemble their own sandwiches.
7. This recipe yields 8 servings.
8. Description: "(Sandwiches De Lomito)"