Categories: Steak

Ingredients

• For the Tenderloin:
• 2 garlic cloves, chopped
• 1 tbsp. chopped fresh rosemary
• 2 tbsp. olive oil
• 1 1/2 lbs. beef tenderloin
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup grape tomatoes, halved
• 1/2 cup green olives
• 1/4 cup fresh parsley
• For the chimichurri:
• 1 small shallot
• 1 cup parsley
• 5 tbsp. olive oil
• 2 tbsp. red wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/8 to 1/4 tsp crushed red pepper flakes

Directions

1. For the tenderloin, in a small bowl, combine the garlic, rosemary and 1 tbsp. of the oil. Rub all over the beef, put it in a Ziploc bag and let marinate in the fridge overnight.

2. Preheat the oven to 400. Let the beef come to room temp.

3. In a large ovenproof skillet, heat the remaining 1 tbsp. oil over medium-high heat. Season the beef with the salt and pepper. Add it to the skillet and cook, turning occasionally, for 10-12 minutes, until well browned on all sides. Transfer the skillet to the oven and roast for 25-30 minutes, until cooked to your liking. Let rest on a cutting board for about 10 minutes before slicing.

4. For the chimichurri, you can chop the shallot and parsley in a food processor. Then combine in a small bowl with the oil, vinegar, oregano, salt, black pepper and red pepper flakes.

5. Serve the tenderloin with the tomatoes, olives, parsley, and chimichurri.

Email to a friend | Print this recipe | Back