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Photo of Beef tenderloin with chimichurri by WW

Beef tenderloin with chimichurri

4
Points® value
Total Time
1 hr 40 min
Prep
15 min
Cook
1 hr 15 min
Serves
8
Difficulty
Easy
Considered the barbecue sauce of Argentina, chimichurri is a traditional sauce for grilled meat comprised of parsley, garlic, vinegar, olive oil, and red pepper flakes. Our version adds an equal amount of cilantro to the parsley to up the freshness factor. Tomatoes on the vine make a pretty presentation here, but you can use 3 cups of regular cherry tomatoes or grape tomatoes if you wish.

Ingredients

Cooking spray

4 spray(s)

Uncooked lean and trimmed beef tenderloin

2 pound(s)

Table salt

¾ tsp(s), divided

Black pepper

¼ tsp(s)

Cherry tomatoes

1 pound(s), on vine

Cilantro

½ cup(s), chopped fresh

Fresh parsley

½ cup(s), chopped

Garlic clove

2 clove(s), medium, minced

Water

4 tbsp(s)

Red wine vinegar

1 tbsp(s)

Crushed red pepper flakes

¼ tsp(s)

Lemon

½ wedge(s), squeezed

Instructions

  1. Preheat oven to 375°F.
  2. Sprinkle beef with 1/2 teaspoon salt and black pepper. Spray large ovenproof skillet with nonstick spray and set over medium-high heat until hot. Add beef and cook, turning occasionally, until well browned, about 10 minutes. Transfer skillet to oven and roast until instant-read thermometer inserted into center of beef registers 145°F, about 1 hour, adding tomatoes to skillet during last 10 minutes of cooking time. Transfer beef to cutting board and let stand 10 minutes. Transfer tomatoes to serving platter.
  3. Meanwhile, to make chimichurri, stir together cilantro, parsley, garlic, 2 tablespoons water, vinegar, red pepper flakes, lemon juice, and remaining 1/4 teaspoon salt in small bowl.
  4. To make pan sauce, place same skillet over medium-high heat. Add remaining 2 tablespoons water and cook, stirring to scrape up browned bits from bottom of pan, until mixture comes to simmer, about 2 minutes. Transfer to small bowl.
  5. Cut beef into thin slices and serve with tomatoes and chimichurri. Pass pan sauce at table.
  6. Serving size: about 3 oz cooked beef, 1/3 cup tomatoes, 1 1/2 tbsp chimichurri sauce, and 1 1/2 tbsp pan sauce

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