Beef fillet with chimichurri sauce
0
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
A colourful chimichurri sauce doubles as a marinade and an accompaniment to all cuts of beef.
Ingredients
Beef fillet steak, lean, raw
1200 g, fat trimmed
Calorie controlled cooking spray
4 spray(s)
Cherry Tomatoes
400 g, on the vine
Parsley, fresh
2 tablespoon(s), leaves chopped
Coriander, fresh
2 tablespoon(s), leaves chopped
Garlic
2 clove(s), crushed
Chilli flakes
1 teaspoon(s), level
Tesco Red Wine Vinegar
3 teaspoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Instructions
1
Take the beef out of the fridge 20 minutes before cooking. Preheat the oven to 180°C, fan 160°, gas mark 4.
2
Pat the beef dry with paper kitchen towels. Mist a large frying pan with cooking spray and put it over a high heat. When the pan is hot, add the beef and sear, turning until it is browned all over. Transfer to a roasting tin and cook in the oven for 35-40 minutes, depending on how you like it cooked. Add the vine tomatoes to the roasting tin for the last 15 minutes of cooking time.
3
Meanwhile, make the chimichurri: combine all the remaining ingredients in a bowl with 2 tablespoons water and season to taste.
4
Once the beef is cooked, remove it from the oven, transfer to a plate and cover with foil. Leave to rest for 15 minutes, then carve and serve with the roasted tomatoes and chimichurri.
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.