Solomillo Recipe

Cooking Instructions

1. 1

   Prepare the Beef Tenderloin

   Season the beef tenderloin with salt and black pepper. Heat a grill or grill pan over medium-high heat. Grill the beef for about 6-8 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

2. 2

   Glaze the Carrots

   In a saucepan, bring 1 cup of water to a boil. Add the carrots and cook for 5-7 minutes until tender. Drain and return to the pan. Add 1 tablespoon of olive oil, salt, and black pepper, and toss to coat.

3. 3

   Cook the Sunchokes and Asparagus

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced sunchokes and cook for about 5 minutes until they start to brown. Add asparagus and cook for another 3-5 minutes until tender. Season with salt and black pepper.

4. 4

   Make the Port Wine-Chimichurri Sauce

   In a bowl, combine chopped parsley, minced garlic, red pepper flakes, and remaining olive oil. Slowly whisk in the port wine until well combined. Adjust seasoning with salt and black pepper.

5. 5

   Serve

   Slice the grilled beef tenderloin and serve with glazed carrots, sunchokes, and asparagus. Drizzle with the port wine-chimichurri sauce before serving.