Beef tenderloin with chimichurri sauce

Prep Time: 10 minutes
Cooking Time: 45 minutes
Brought to you by Cancer Fighters Thrive

Chimichurri sauce

  • ¾ cup olive oil
  • 3 tablespoons sherry wine vinegar or red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic, peeled
  • 2 medium shallots, peeled and quartered
  • 1 teaspoon fine sea salt
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon dried crushed red pepper
  • 3 cups (packed) stemmed fresh parsley
  • 2 cups (packed) stemmed fresh cilantro
  • 1 cup (packed) stemmed fresh mint

Beef Tenderloin

  • 3½-pound beef tenderloin
  • 2 tablespoons olive oil
  • Freshly ground black pepper, to taste
  • Kosher or sea salt, to taste

Note: Chef Kessel suggests using very little salt during the cooking process. When the tenderloin is cooked, use a finishing salt like French sea salt or Himalayan pink salt sprinkled on top.

Combine the first eight ingredients of the chimichurri sauce in blender; blend until almost smooth. Add one-quarter of the parsley, cilantro, and mint; blend until incorporated. Add the remaining herbs in three more additions, puréeing until almost smooth after each addition.

Let beef stand 1 hour at room temperature. Preheat oven to 350°. Add oil to a sauté pan and bring to high heat, add tenderloin, and sear each side until browned. Finish in the oven until an instant-read thermometer inserted into the thickest part of the beef registers 135° for medium rare, about 40 minutes. Transfer to platter; cover loosely with foil and let rest for 15 minutes. Thinly slice beef crosswise, season with pepper and salt to taste, and serve with chimichurri sauce.



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