Beef Tenderloin With Chimichurri Recipe

Name: Beef Tenderloin With Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/3 pounds beef tenderloin trimmed; 1 cup dry red wine; 1 onion coarsely chopped; 2 cloves garlic chopped; 1/2 cup extra virgin olive oil; 2 tablespoons sunflower oil; chimichurri; 2/3 cup parsley stems removed; 1 bulb garlic divided into cloves and peeled; 1 medium carrot peeled and coarsely grated; 1 cup extra-virgin olive oil; 1/3 cup white wine vinegar; 1 teaspoon salt; 1 teaspoon dried oregano; 1/2 teaspoon chili flakes; 1/2 teaspoon ground black pepper; roasted vegetables to serve

Servings: persons

3 1/3 pounds beef tenderloin trimmed
1 cup dry red wine
1 onion coarsely chopped
2 cloves garlic chopped
1/2 cup extra virgin olive oil
2 tablespoons sunflower oil
chimichurri
2/3 cup parsley stems removed
1 bulb garlic divided into cloves and peeled
1 medium carrot peeled and coarsely grated
1 cup extra-virgin olive oil
1/3 cup white wine vinegar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon chili flakes
1/2 teaspoon ground black pepper
roasted vegetables to serve

1
Combine beef in a dish with wine, onion, garlic and oil, and turn several times. Cover and marinate for 3 hours.
2
Preheat the oven to 400u00b0F. Heat the sunflower oil in a frying pan and sear the beef until browned all over. Transfer to a roasting pan and roast for 20 mins, turning halfway through cooking, for medium-rare, or until cooked to desired doneness. Transfer to a warm platter and tent loosely with foil. Let rest for at least 10 mins.
3
Meanwhile, to make chimichurri, combine parsley and garlic in a food processor and pulse until finely chopped. Add remaining ingredients plus 1/4 cup water and blend 5 seconds. Check seasoning, adding more vinegar, salt or chili to taste.
4
Slice the beef and serve with the chimichurri and roasted vegetables. Chimichurri is best within two hours of preparation.

1864

kcal

Calories

159

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 1/3 pounds beef tenderloin trimmed, 1 cup dry red wine, 1 onion coarsely chopped, 2 cloves garlic chopped, and more.

Yes, Beef Tenderloin With Chimichurri falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Tenderloin With Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions