Photo of Beef fillet with chimichurri sauce by WW

Beef fillet with chimichurri sauce

Points® value
Total Time
1 hr
20 min
40 min
A colourful chimichurri sauce doubles as a marinade and an accompaniment to all cuts of beef.


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


2 clove(s), crushed

Chilli flakes

1 teaspoon(s), level

Tesco Red Wine Vinegar

3 teaspoon(s)

Lemon Juice, Fresh

1 tablespoon(s)


  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.