At The Dinner Dude, we’re all about crafting meals that speak to the soul, and that’s just what I set out to do this evening. I wanted to create something that would whisk you away on a gustatory journey, a dish that encapsulates the serenity of a tranquil garden with the vitality of a bustling city street. Beef Tenderloin Chimichurri with Roasted Broccoli does just that—it’s a dance of contrasts that is as pleasing to the palate as it is to the eye.
Join me, as we delve into the warmth of our kitchens, aprons donned and knives at the ready, to prepare a dish that’s sure to kindle joy and satiate the senses. For in every chop, every stir, every sprinkle of seasoning, we find both the journey and the destination—a delectable testament to the magic held within Beef Tenderloin Chimichurri with Roasted Broccoli.
Garlic-herb Roasted Beef Tenderloin Chimichurri
Ingredients
- 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
Instructions
- 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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Notes
Nutrition
© Food And Meal
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.
Alternative Methods
The traditional method would involve marinating the tenderloin. As an alternative, one could use a dry rub consisting of herbs, spices, and a bit of oil to create a flavorful crust on the meat. Options such as coffee, cacao, or smoked paprika can be included for a bolder taste. Sous-vide is another method that ensures even cooking and tenderness of the meat. The beef tenderloin can be vacuum-sealed with herbs and then submerged in temperature-controlled water before being finished with a quick sear in the pan.
In lieu of the classic chimichurri, one could explore variations by using different herbs such as mint or basil or by adding citrus zest for a fresher profile. A sweet element like honey can be added for balance if desired. For those looking for a less traditional accompaniment, a herbed yogurt-based sauce could be used. It offers a creamy texture and tanginess that can complement the beef well.
Instead of roasting, steaming the broccoli might be preferred by those looking for a more delicate texture. Steaming can preserve certain nutrients more effectively and allows for a crisp bite. Another alternative would be grilling the broccoli, either on an outdoor grill or using a grill pan. This could add a charred, smoky flavor that pairs nicely with both the beef and the chimichurri.
Cooking Tips
The chimichurri, an Argentinian marvel, is a testament to the allure of fresh herbs. Its bright, tangy, and slightly earthy notes cut through the richness of the beef with ease. The key to a captivating chimichurri lies in the balance of its ingredients— the pungency of garlic, the freshness of parsley and cilantro, the kick from the red pepper flakes, and the acid from the vinegar all jostle for attention without overwhelming the senses. It’s the kind of sauce that dances on the palate and lifts the spirit with its bold, clean flavors.
Complementing the dish is the roasted broccoli, which introduces a complementary textural contrast and an earthy undertone that grounds the dish. Roasting broccoli transforms its intrinsic slightly bitter taste into a nutty, charred delight—sides like these remind us that vegetables, when treated with care and respect, can be every bit as exciting as the main. The edges where florets crisp up are particularly enjoyable and provide a delightful crunch that echoes the perfect brown crust on the beef tenderloin.
Preparing Beef Tenderloin Chimichurri with Roasted Broccoli is as much about the emotional journey as it is about the cooking techniques. It’s a celebratory meal that exudes care and promises to nurture both body and soul. Stirring the chimichurri, one might feel transported to a lively Argentine asado, surrounded by the warmth of friends and family. Similarly, the act of slicing through a perfectly cooked tenderloin can instill a sense of pride and satisfaction, a testament to the culinary skills you’ve brought to bear.
Serving Suggestions
Beef Tenderloin Chimichurri with Roasted Broccoli, a prime cut known for its tenderness and flavor, takes on a starring role in this recipe, being prepared in a way that highlights its quality. When considering the serving suggestions for a beef tenderloin accompanied by chimichurri and roasted broccoli, it is vital to complement the dish while respecting the distinct taste profiles of each component.
Firstly, the beef tenderloin should be served at an optimal temperature to ensure the tenderness is appreciated. A medium-rare to medium doneness usually strikes the perfect balance, allowing for a juicy interior and a nicely seared crust. After cooking, the meat should rest to allow the juices to redistribute throughout; this means that when it’s sliced, it will be moist and flavorful throughout.
As for the chimichurri, it acts as a vibrant counterpoint to the rich beef with its garlicky, herby freshness. The traditional Argentine sauce combines parsley, coriander, garlic, vinegar, olive oil, and red pepper flakes, offering a bright green hue and a punchy, tangy flavor that enlivens each bite. Drizzling the chimichurri over the sliced tenderloin invites a delightful contrast that’s both pleasing to the eye and the palate.
Roasted broccoli provides a balancing act with its earthy, nutty quality that is amplified by a slight char from the roasting process. The broccoli should be prepared to a point where it retains a bit of crunch to remain a textural counterpart to the beef. This crispness contributes to a layered dining experience when enjoying mouthfuls that merge the succulence of the beef with the chimichurri’s zest and the broccoli’s heartiness.
Considering the robust flavors at play, the beef tenderloin ensemble may pair well with a starch that does not fight for the limelight but instead complements the dish. A side of roasted baby potatoes or a simple buttery mashed potato does the job admirably, offering a creamy, grounding element and serving as a vehicle for the delicious drippings and chimichurri.
Finally, one might consider a beverage pairing to complete the experience. A full-bodied red wine such as a Malbec or a Cabernet Sauvignon matches well with the richness of the beef and can stand up against the brightness of the chimichurri.
FAQs about Beef Tenderloin Chimichurri with Roasted Broccoli
- 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.
- 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.
- How do I store Beef Tenderloin Chimichurri with Roasted Broccoli 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.
- 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.
- Can I substitute the broccoli? Absolutely! Roasted asparagus or Brussels sprouts make excellent alternatives that pair beautifully with the beef and chimichurri.
Chimichurri’s vibrant hues elevate the richness of tenderloin.
Conclusion
In conclusion, the Beef Tenderloin Chimichurri with Roasted Broccoli recipe represents a delightful fusion of rich, savory flavors paired with the freshness of the herbaceous chimichurri sauce. It’s a dish that promises to bring a touch of elegance to any dinner table, whether you are hosting a special occasion or simply seeking to elevate your weeknight meal repertoire. The succulent tenderness of the beef tenderloin amalgamates perfectly with the zesty and slightly piquant chimichurri, offering a satisfying contrast in both texture and taste. The roasted broccoli, with its crispy edges and earthy undertones, acts as the perfect accompaniment—light and nutritious, it balances the richness of the meat beautifully.
Whether you’re browsing The Dinner Dude or other culinary resource sites like https://dinnerdude.com, one can find a wealth of tips, tricks, and variations to ensure that this beef tenderloin dish becomes a dependable showstopper in your cooking repertoire. This recipe is adaptable to personal preferences and dietary restrictions, proving that indulgent and healthful eating can indeed coexist on the same plate. As you continue to explore the boundless landscape of culinary arts, recipes such as this Beef Tenderloin Chimichurri with Roasted Broccoli will undoubtedly serve as inspiring milestones on your gastronomic journey.