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Beef fillet with chimichurri sauce

Beef fillet with chimichurri sauce

Total Time
1 hr
20 min
40 min
Chimichurri sauce originated in Argentina and is served with beef. The garlic and parsley will give each mouthful a burst of flavour.


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


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)


  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.


TIP: If you prefer to cook the meat and the tomatoes in the oven, brown the meat in a large frying pan, then transfer to a baking tray and cook in a preheated 180°C oven for 25 minutes. Add the tomatoes for the last 15 minutes.