8 Oz Chimichurri Crusted Tenderloin Recipe
with espresso demi
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Ingredients
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Chimichurri Sauce
Tenderloin
Espresso Demi
Method
Chimichurri Sauce Preparation
- 1
Prepare the Chimichurri Sauce
In a bowl, combine the chopped parsley, chopped cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and black pepper. Mix well until all ingredients are combined. Set aside to let the flavors meld.
Tenderloin Preparation
- 2
Prepare the Tenderloin
Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt and black pepper on all sides. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the tenderloin for 3-4 minutes on each side until browned.
- 3
Crust the Tenderloin
Remove the skillet from heat. Spread the prepared chimichurri sauce generously over the top of the tenderloin, ensuring it is well coated.
- 4
Roast the Tenderloin
Transfer the skillet to the preheated oven and roast for about 15-20 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
Espresso Demi Preparation
- 5
Prepare the Espresso Demi
In a separate saucepan, melt butter over medium heat. Add minced shallots and sauté until translucent, about 3-4 minutes. Pour in the brewed espresso and beef stock, stirring to combine. Bring to a simmer and reduce the sauce for about 10-15 minutes until thickened. Season with salt and black pepper to taste.
- 6
Serve the Dish
Once the tenderloin is done, remove it from the oven and let it rest for about 5 minutes before slicing. Serve slices of the chimichurri crusted tenderloin drizzled with the espresso demi.
