Description
A juicy, perfectly grilled beef tenderloin served with a vibrant Argentine-inspired chimichurri sauce and a fresh tomato salsa, combining smoky, tangy, and herby flavors for an elegant main dish.
Ingredients
- 2 lbs beef tenderloin, trimmed
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1/2 cup olive oil (for chimichurri)
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 2 medium tomatoes, diced
- 1 small red onion, finely chopped
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- Salt and pepper, to taste (for salsa)
Instructions
- Preheat grill to medium-high heat.
- Rub beef tenderloin with olive oil, salt, and pepper.
- Grill beef for 15–20 minutes, turning occasionally, until internal temperature reaches desired doneness (130°F for medium-rare).
- Remove from grill and let rest for 10 minutes before slicing.
- Meanwhile, make the chimichurri by combining parsley, garlic, red wine vinegar, oregano, red pepper flakes, and olive oil in a bowl. Mix well and set aside.
- In another bowl, prepare the tomato salsa by mixing diced tomatoes, red onion, cilantro, lime juice, salt, and pepper.
- Slice the rested beef tenderloin and serve topped with chimichurri sauce and tomato salsa.
Notes
- Letting the beef rest before slicing helps retain its juices.
- Adjust chili flakes to control the spiciness of the chimichurri.
- Serve with grilled vegetables or roasted potatoes for a complete meal.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian