Hey there, foodies! As a passionate chef with years of culinary exploration, I’m thrilled to bring you a recipe that captures the heart and soul of Argentinean cuisine. Get ready to embark on a flavor journey like no other with my Beef Tenderloin Chimichurri paired with perfectly roasted broccoli.
Garlic-herb Roasted Beef Tenderloin Chimichurri
- 4 tablespoons 1/2 stick unsalted butter at room temperature
- 4 garlic cloves minced
- 1 tablespoon kosher salt
- 2 teaspoons coarse-ground black pepper
- 1 teaspoon parsley dried
- 1/2 teaspoon oregano dried
- 1/4 teaspoon thyme dried
- 1 2- to 3 pound beef tenderloin
- Adjust an oven rack so it is in the top position and preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil and place a wire rack on the foil.
- In a small bowl, stir together the butter, garlic, salt, pepper, parsley, oregano, and thyme. Cover the entire beef tenderloin with the butter mixture, ensuring all sides and crevices are covered. Place the tenderloin on the wire rack.
- Place the baking sheet on the top oven rack and roast for 20 minutes. Lower the oven temperature to 350°F and continueto roast for 12 to 15 minutes for medium-rare, or to your desired doneness.
- Let the steak rest, loosely covered with foil, for 10 minutes before slicing and serving. ADVANCED TECHNIQUE: Try the lomo al trapo method (see here ) to make this next time. MAKE IT EASIER: Use Garlic-Rosemary Compound Butter in place of the butter mixture in this recipe.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
As you embark on your culinary journey to create the delectable Beef Tenderloin Chimichurri with Roasted Broccoli, here are some expert tips to ensure your dish is nothing short of perfection:
- Marination Magic: Allow your beef tenderloin to marinate in the chimichurri sauce for at least an hour. This not only infuses the meat with flavor but also enhances its tenderness.
- Precision Roasting: When roasting broccoli, ensure even-sized florets to promote uniform cooking. Don’t overcrowd the baking sheet, as this helps achieve that desired crispy texture.
- Rest for Flavor: After grilling the beef tenderloin, let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a juicy and succulent bite.
When to Serve: This dish is a showstopper for both special occasions and casual gatherings. It adds an elegant touch to dinner parties and makes weekday meals feel extraordinary.
Audience: Whether you’re hosting a sophisticated dinner or treating your family to a memorable meal, Beef Tenderloin Chimichurri with Roasted Broccoli appeals to all taste preferences.
Complementary Sides and Garnishes: Pair this dish with a vibrant mixed greens salad drizzled with a light vinaigrette. For an extra touch, serve it with garlic mashed potatoes or buttery couscous. A sprinkle of freshly chopped parsley or a lemon wedge adds a burst of color and flavor.
Different Ways to Serve: Elevate your dish by arranging the beef slices atop a bed of creamy polenta or a fluffy quinoa pilaf. Alternatively, wrap the flavorful beef in warm tortillas with a touch of chimichurri for a unique take on beef tacos.
- 1. Can I use a different cut of beef? Absolutely! While tenderloin is exceptional, you can experiment with cuts like ribeye or sirloin for equally delicious results. Adjust cooking times accordingly.
- 2. Can I make the chimichurri ahead of time? Definitely! Prepare the chimichurri a day in advance and refrigerate it in an airtight container. Let it come to room temperature before marinating the beef.
- 3. How do I store leftovers? If you’re lucky enough to have leftovers, store the beef and broccoli separately in airtight containers in the refrigerator. Reheat gently to maintain their succulence.
- 4. Can I use frozen broccoli? While fresh broccoli is ideal, frozen can be used in a pinch. Thaw and pat dry before roasting to avoid excess moisture.
- 5. Can I substitute the broccoli? Absolutely! Roasted asparagus or Brussels sprouts make excellent alternatives that pair beautifully with the beef and chimichurri.
With these insights, your journey to crafting a memorable Beef Tenderloin Chimichurri with Roasted Broccoli becomes even more exciting. Whether you’re a seasoned chef or an adventurous home cook, this dish promises to captivate your palate and leave a lasting impression.
Beef Tenderloin Chimichurri with Roasted Broccoli is not just a meal; it’s an experience. The symphony of flavors, the succulence of beef, and the artistry of chimichurri—all come together in this recipe. Ready to inspire your next culinary adventure? Share, subscribe, and explore more.