Roasted Beef Tenderloin with Chimichurri Sauce (LC)
Recipe: Roasted Beef Tenderloin with Chimichurri Sauce (LC)
2 to 2-1/2 pound tenderloin (whole)
1 Tbl. garlic (from the jar crushed is fine)
1-1/2 cups of fresh cilantro
1-1/2 cups of fresh Italian (flat) parsley
1/4 cup white vinegar (or apple vinegar is fine too)
1/3 cup olive oil
1/2 tsp. cayenne pepper
Set oven to 400 degrees. Spray or brush your tenderloin with olive oil on all sides so it doesn't stick to the pan. Roast tenderloin for 20 to 25 minutes. Use a meat thermometer. Check it at 20 minutes. After 20 to 25 minutes it should be at medium rare. You decide what "doneness" you want, but most of the crowd will want medium rare to medium, so you should stop it at medium rare because it will continue to cook after you take it out of the oven.
While the meat is in the oven, prepare the chimichurri sauce . . . .
With your blender or food processor, grind the garlic, cilantro, parsley, and vinegar. They should be well chopped. Then add the oil in a stream like you are making a dressing. The mixture will be smooth and almost to dressing consistency but thicker. Add the cayenne and "whiz" a few seconds more. You're done. (This can also be done ahead and refrigerated.)
Take the meat out of the oven when it hits the temperature you've chosen. Put it on the counter to "rest" for 10 minutes. This will coax the juices back into the middle of the meat. If you are worried it will get cold, cover it with aluminum foil. I don't worry about it.
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