Beef Tenderloin with Chimichurri & Roasted Vegetables 🥩🌿
A perfectly seared beef tenderloin drizzled with vibrant chimichurri sauce, served alongside roasted potatoes, blistered cherry tomatoes, and tender broccoli—a simple yet elegant dish!
Ingredients:
For the Beef Tenderloin:
2 beef tenderloin steaks (6-8 oz each)
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp butter (for basting)
For the Chimichurri Sauce:
1/2 cup fresh parsley, finely chopped
2 tbsp fresh cilantro, finely chopped (optional)
3 cloves garlic, minced
1/4 cup olive oil
1 tbsp red wine vinegar
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
For the Roasted Vegetables & Potatoes:
1 cup baby potatoes, halved
1 cup cherry tomatoes
1 cup broccoli florets
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp dried thyme
Instructions:
1️⃣ Prepare the Chimichurri: In a bowl, mix parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Set aside.
2️⃣ Roast the Vegetables & Potatoes: Preheat oven to 400°F (200°C). Toss potatoes and cherry tomatoes with olive oil, salt, black pepper, garlic powder, and thyme. Roast for 25-30 minutes. In the last 10 minutes, add broccoli to the pan and roast until tender.
3️⃣ Cook the Beef Tenderloin: Season steaks with salt, black pepper, garlic powder, and smoked paprika. Heat a skillet over high heat with olive oil. Sear steaks for 3-4 minutes per side (medium-rare) or until desired doneness. Add butter in the last minute, spooning it over the steaks. Rest for 5 minutes.
4️⃣ Assemble & Serve: Slice the beef tenderloin and drizzle with chimichurri. Serve alongside the roasted potatoes, tomatoes, and broccoli. Enjoy!
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Calories: ~600 kcal | Protein: ~55g
