Dinner Recipes

Beef Tenderloin with Chimichurri

Beef Tenderloin with Chimichurri



Beef Tenderloin with Chimichurri

Serves: 5


Combine the parsley, cilantro, oregano, shallot, and garlic in a food processor. Pulse until finely chopped. Transfer to a small bowl, stir in vinegar, oil, salt, and red pepper flakes. Set aside while you prepare the steaks. Sauce can be made several hours in advance and stored covered in the refrigerator.

Preheat oven to 325�Fahrenheit. Place meat on a wire rack in a pan and season meat on all sides and ends with salt and pepper. Bake 17 minutes per pound for rare or 20 minutes per pound for medium rare internal temperatures of 125 for rare or 130 to 135 for medium rare. Allow to rest for five minutes before slicing into ten 1/2 to 3/4 inch thick slices two slices per person.

While meat is cooking, arrange m�che on dinner plates to form a bed for the steaks. Arrange tomato wedges around the edges of the plates, alternating the colors. Use a vegetable peeler or cheese slicer to shave 25 thin curls of cheese off the thin side of the cheese wedge. Set shaved cheese aside.

Arrange two slices of meat in the center of each plate on the m�che. Mix sauce well, then drizzle two tablespoons of chimichurri and coarsely break five cheese curls around each steak on the plates. Serve with additional chimichurri on the side.