Welcome to my kitchen, where creativity knows no bounds. Today's recipe is a symphony of tastes and textures that will leave you craving for more. Join me as I unveil the secrets behind my Beef Tenderloin Chimichurri with a side of mouthwatering roasted broccoli.
4tablespoons1/2 stick unsalted butter at room temperature
4garlic cloves minced
1tablespoonkosher salt
2teaspoonscoarse-ground black pepper
1teaspoonparsley dried
1/2teaspoonoregano dried
1/4teaspoonthyme dried
1 2- to 3poundbeef 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.
Video
Notes
Roasting broccoli is an art in itself. Adjust your roasting time to achieve that ideal balance between a crispy floret and a tender bite. Each oven has its quirks—find yours! 👉 Let's share our roasted broccoli revelations! Leave a comment with your favorite roasting technique.
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.