Beef fillet with chimichurri sauce
1
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Chimichurri sauce originated in Argentina and is served with beef. The garlic and parsley will give each mouthful a burst of flavour.
Ingredients
Beef fillet (tenderloin), raw
960 g, (Buy 1.2kg eye fillet) fat trimmed
Cherry tomatoes
400 g, truss variety
Fresh flat-leaf parsley
1 cup(s), (1 bunch) leaves picked
Fresh coriander
1 cup(s), (1 bunch) leaves picked
Garlic
2 clove(s), crushed
Red wine vinegar
1 tbs
Extra virgin olive oil
1 tbs
Dried chilli flakes
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Take the beef out of the fridge 20 minutes before cooking. Preheat a covered barbecue on high. Lightly spray the beef with oil and season with salt and pepper. Cook on the barbecue flat plate for 5 minutes, turning often, until browned all over.
2
Transfer to a baking tray. Reduce the heat to medium on the flat side. Turn the gas jets off on the grill side and place the tray on the grill side. Cook, by indirect heat, with the barbecue lid down, for 20 minutes for medium-rare or 25 minutes for medium or to your liking. Remove from the barbecue and transfer the beef to a plate. Cover loosely with foil and set aside to rest for 15 minutes.
3
Meanwhile, place tomatoes on a baking tray and cook beef on the barbecue, as above, covered, for 15 minutes, until softened.
4
Finely chop the herbs and combine with garlic, vinegar, oil and chilli flakes in a small bowl. Season with salt. Slice the meat and serve with the tomatoes and the chimichurri sauce.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.