0.0 – 0 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
1 hr 5 min |
| Active: |
30 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1/2 cup fresh herbs (cilantro, parsley and oregano)
- 2 to 3 cloves garlic
- Pinch salt and black pepper
- Pinch red pepper flakes
- 1 1/2 pounds rainbow potatoes, cut in 1-inch pieces
- 2 tablespoons olive oil
- Salt
- 1 beef tenderloin
- 2 tablespoons olive oil
- 3 tablespoons sea salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 4 to 6 thin slices Parmesan
Instructions
- Preheat the oven to 450 degrees F.
- For the chimichurri dressing: In a food processor, pulse together the oil, vinegar, herbs, salt, black pepper and red pepper flakes. Set aside.
- For the rainbow potatoes: Toss the potatoes in the oil to coat, then spread them out on a baking sheet. Roast for about 30 minutes, until crispy and cooked through.
- For the beef tenderloin: Coat the tenderloin in the olive oil, then rub with the salt, coriander and cumin. Roast for 15 to 20 minutes, until rare to medium-rare. Let rest before thinly slicing.
- For the Parmesan crisp: Raise the oven temperature to 500 degrees F. Place the Parmesan slices on a silicone baking mat and bake for 5 minutes.
- To serve: Arrange some tenderloin slices and potatoes on a plate, drizzle with chimichurri and top with a Parmesan crisp.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
454 |
| Total Fat |
36 g |
| Saturated Fat |
8 g |
| Carbohydrates |
21 g |
| Dietary Fiber |
3 g |
| Sugar |
1 g |
| Protein |
13 g |
| Cholesterol |
33 mg |
| Sodium |
485 mg |