Beef Tenderloin with Chimichurri

3
3
3
Smartpoints value per serving
Total Time
1 hr 35 min
Prep
8 min
Cook
1 hr 12 min
Serves
8
Difficulty
Easy

Ingredients

uncooked lean and trimmed beef tenderloin

2 pound(s)

table salt

¾ tsp

black pepper

¼ tsp

cooking spray

1 spray(s)

fresh cherry tomato(es)

1 pound(s), on vine

cilantro

½ cup(s), chopped fresh

fresh parsley

½ cup(s), chopped

garlic clove(s)

2 medium clove(s), minced

water

4 Tbsp

red wine vinegar

1 Tbsp

crushed red pepper flakes

¼ tsp

lemon(s)

½ item(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. Per serving (about 3 ounces cooked beef, 1/3 cup tomatoes, 1 1/2 tablespoons chimichurri sauce, and 11/2 tablespoons pan sauce)

Notes

Tomatoes on the vine make a pretty presentation, but you can use 3 cups of regular cherry tomatoes or grape tomatoes if you wish.

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