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Photo of Roasted beef fillet with chimichurri sauce by WW

Roasted beef fillet with chimichurri sauce

9
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Steamed baby carrots and asparagus, plus roasted small potatoes. Lightly spray 12 small potatoes with skin (halved) with oil and bake with beef for 40–45 minutes.

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