Categories: Steak
Ingredients
- For the Tenderloin:
- 2 garlic cloves, chopped
- 1 tbsp. chopped fresh rosemary
- 2 tbsp. olive oil
- 1 1/2 lbs. beef tenderloin
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup grape tomatoes, halved
- 1/2 cup green olives
- 1/4 cup fresh parsley
- For the chimichurri:
- 1 small shallot
- 1 cup parsley
- 5 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 1/2 tsp dried oregano
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 to 1/4 tsp crushed red pepper flakes
Directions
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For the tenderloin, in a small bowl, combine the garlic, rosemary and 1 tbsp. of the oil. Rub all over the beef, put it in a Ziploc bag and let marinate in the fridge overnight.
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Preheat the oven to 400. Let the beef come to room temp.
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In a large ovenproof skillet, heat the remaining 1 tbsp. oil over medium-high heat. Season the beef with the salt and pepper. Add it to the skillet and cook, turning occasionally, for 10-12 minutes, until well browned on all sides. Transfer the skillet to the oven and roast for 25-30 minutes, until cooked to your liking. Let rest on a cutting board for about 10 minutes before slicing.
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For the chimichurri, you can chop the shallot and parsley in a food processor. Then combine in a small bowl with the oil, vinegar, oregano, salt, black pepper and red pepper flakes.
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Serve the tenderloin with the tomatoes, olives, parsley, and chimichurri.