Beef Tenderloin "burnt Ends", Chimichurri Recipe

Trim & portion

Preheat oven to 275°F (135°C). Pat the tenderloin dry with paper towels. Trim silver skin and any excess fat. Cut the tenderloin into 1 to 1 1/2-inch cubes, trying to keep consistent sizes for even cooking (reserve small odd pieces to include with the cubes).

Season

In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and brown sugar. Toss the beef cubes in a bowl with olive oil, then sprinkle the dry rub and rub it into the meat until evenly coated.

Low-and-slow roast

Arrange the seasoned cubes in a single layer in a shallow roasting pan or rimmed baking sheet (use a rack if you have one to allow airflow). Insert into the preheated 275°F oven and roast for 25–35 minutes, until the internal temperature of the larger cubes reaches about 110–115°F (43–46°C) for medium-rare when checked with an instant-read thermometer. Smaller cubes will reach temperature sooner—monitor closely.

Sear and caramelize (burnt ends finish)

Remove the pan from the oven. Increase oven temperature to 450°F (230°C) or preheat a heavy skillet (cast iron) on the stovetop over high heat. If using the oven method: toss the roasted cubes with the butter and a splash (1–2 tbsp) of beef stock and apple cider vinegar to create some glaze; return to the hot oven for 8–12 minutes, tossing halfway, until edges are deeply browned and caramelized (watch carefully to prevent burning). If using a skillet: melt the butter over high heat with 1 tbsp oil, add the roasted cubes in a single layer, sear without moving for 1–2 minutes to form a brown crust, then toss and add 2–3 tbsp beef stock and 1 tbsp apple cider vinegar; reduce and glaze for another 2–3 minutes until glossy and caramelized.

Rest

Transfer the glazed, caramelized beef burnt-ends to a warm platter and tent loosely with foil. Let rest 5 minutes to redistribute juices.

Prepare herbs & garlic

While the beef roasts, stack parsley and cilantro leaves, roll into a tight bundle and finely chop along with oregano leaves and garlic cloves. For a quicker/bright version you can pulse in a food processor—but pulse briefly (3–4 1-second pulses) to avoid pureeing; you want a coarse texture.

Emulsify

In a medium bowl combine the chopped herbs and garlic with red wine vinegar, lemon juice, red pepper flakes, kosher salt, and black pepper. Slowly whisk in the extra-virgin olive oil to form a loose, emulsified sauce. Taste and adjust seasoning—add more salt, vinegar, or lemon to brighten as needed. Let sit at room temperature for at least 10 minutes to allow flavors to meld (can be made up to 4 hours ahead and refrigerated; bring to room temperature before serving).

Spoon several tablespoons of chimichurri over the rested beef burnt-ends or serve the chimichurri alongside for diners to add as desired. Garnish with chopped chives or microgreens and finish with a light sprinkle of coarse sea salt if desired. Serve warm.

Leftovers: Refrigerate chimichurri and beef separately in airtight containers up to 3 days. Rewarm beef gently in a 300°F (150°C) oven for 8–10 minutes or briefly sear in a hot skillet; add a spoonful of chimichurri after reheating.