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Beef tenderloin with chimichurri sauce
Beef tenderloin with chimichurri sauce

Beef tenderloin with chimichurri sauce

Preparation 10 minutes
Cooking time 10 to 12 minutes
Servings 4


  • 4 beef tenderloin steaks (filet mignon), about 180 g (6 oz) each or 2 sirloin steaks, about 450 g (1 lb)
  • Ground black pepper
  • 15 ml (1 tbsp) oil
  • Salt


  • 3 garlic cloves
  • 500 ml (1 cup) fresh parsley
  • 250 ml (1/2 cup) fresh coriander
  • 2 green onions, coarsely chopped
  • 10 ml (2 tsp) fresh oregano
  • 5 ml (1 tsp) fresh thyme
  • 1 small jalapeno pepper, seeded
  • 60 ml (1/4 cup) wine vinegar
  • 180 to 250 ml (3/4 to 1 cup) olive oil
  • Salt and ground black pepper


  1. In the bowl of a food processor, place all the sauce ingredients one at a time, except for the oil.
  2. Mix all the ingredients together, adding the oil gradually to emulsify the sauce, pesto style.
  3. Season and set aside.
  4. Preheat the barbecue or a grill skillet. 
  5. Season the beef steaks with pepper. Grill to preferred doneness. 
  6. Season with salt and pepper.
  7. Set aside for 5 minutes.
  8. Slice the meat, arrange it on a platter, garnish with lettuce and top with chimichurri sauce.
  9. Serve the rest of the sauce in a sauceboat.
Availability in stores