Roasted beef fillet with chimichurri sauce
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Take a leaf out of the Argentineans’ book with juicy meat and herby sauce. A side of steamed vegetables keeps the flavours balanced
Ingredients
Beef fillet (tenderloin), raw
810 g, (buy 900g), fat trimmed
Oil spray
1 x 3 second spray(s)
Fresh flat-leaf parsley
¾ cup(s)
Fresh oregano
⅓ cup(s)
Olive oil
¼ cup(s), (60ml)
Vinegar
¼ cup(s), (60ml), red wine
Garlic
2 clove(s), crushed
Dried chilli flakes
½ tsp
Salt
½ tsp, dried
Ground paprika
½ tsp, smoked
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray beef with oil and sprinkle with sea salt and freshly ground black pepper. Heat a large non-stick frying pan over high heat. Add beef and cook, turning, for 3–5 minutes or until browned. Place in a medium baking dish and bake for 20–25 minutes or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 10 minutes before slicing thickly.
2
Meanwhile, blend or process parsley, oregano, oil, vinegar, garlic, chilli, salt and paprika with 1 tablespoon water until finely chopped. Place chimichurri sauce in a serving bowl.
3
Place sliced beef on a large serving platter and drizzle with some of the chimichurri sauce. Serve with remaining sauce.
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