Oz Chimichurri Crusted Tenderloin Recipe
with espresso demi
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Ingredients
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Chimichurri Crust
Tenderloin
Espresso Demi
Method
Chimichurri Crust Preparation
- 1
Make the Chimichurri Sauce
In a bowl, combine the chopped parsley, chopped cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Mix well until all ingredients are combined. Set aside.
Tenderloin Preparation
- 2
Prepare the Beef Tenderloin
Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt and black pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 2-3 minutes per side.
- 3
Apply the Chimichurri Crust
Once the tenderloin is seared, remove it from the heat. Generously coat the top of the tenderloin with the chimichurri sauce you prepared earlier.
- 4
Roast the Tenderloin
Transfer the skillet to the preheated oven and roast for about 20-25 minutes for medium-rare, or until desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).
- 5
Rest the Meat
Once cooked, remove the tenderloin from the oven and let it rest for 10 minutes before slicing.
Espresso Demi Preparation
- 6
- 7
Add Espresso and Finish the Sauce
Stir in the brewed espresso and season with salt and black pepper to taste. Whisk in the butter until melted and well combined. Remove from heat.
Serving
- 8
Serve the Dish
Slice the rested tenderloin and serve with a drizzle of espresso demi on top.
