Beef Tenderloin with Chimichurri Sauce

This is one of those great work-night meals that is easy to whip up, and so full of flavor.  Make the Chimichurri the night before so the flavors have plenty of time to combine.  Using the broiler to cook the meat saves time over grilling.  Be sure to bring your meat up to room temperature before cooking.  I usually pair this with a side of steamed asparagus.

For the Chimichurri sauce

  • 2 cups fresh cilantro, firmly packed
  • 1/4 cup fresh oregano leaves
  • 4 cloves of garlic
  • 1/2 cup olive oil (good olive oil makes a huge difference)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • Salt to taste

Preparation:

  1. Pulse the garlic in the food processor until finely chopped.
  2. Add the cilantro and oregano and pulse briefly, until finely chopped.
  3. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don’t want the herbs to be completely puréed, just finely chopped).
  4. Season with salt to taste.

For the Beef

1.      Two 4-5 oz beef tenderloin steaks, about one inch thick

2.      Salt and pepper to season

Preparation:

1.      Preheat the broiler.

2.      Season both sides of meat with salt and pepper.

3.      Place meat on a broiler pan about 4-5 inches from heat and broil 5 minutes on each side.

4.      Remove and let stand about 5 minutes.

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