FREE IN−STORE DELIVERY with any purchase of $75 or more


Beef tenderloin with chimichurri sauce


10 minutes


10 to 12 minutes (depending on cooking style)



Beef tenderloin with chimichurri sauce
Add to favourites

Please create an account and sign in to add recipes to your favourites.



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


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. 

NOTE : For vintage products, the vintage year in stock may differ from the one displayed on Bottles may vary in appearance from the ones shown in product pages.
* reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.