Latin Herb-Crusted Beef Tenderloin with Avocado Chimichurri

Latin Herb-Crusted Beef Tenderloin with Avocado Chimichurri
Ronaldo's Cocina


For the herb crust

  • 1 Tablespoon  dried thyme
  • 1 Tablespoon  dried oregano
  • 1 Tablespoon  dried basil
  • 1 Tablespoon  dried rosemary
  • 2 Tablespoons  kosher salt
  • 1 Tablespoon  cracked black pepper
  • 3 Tablespoons  olive oil

For the avocado chimichurri

  • 2 Cups  packed cilantro, chopped
  • 1/2  sweet onion, diced
  •   Zest and juice of 1 lemon
  • avocado, peeled and pitted
  • 1 Teaspoon  ground coriander
  • 1 Tablespoon  rice vinegar
  •   Kosher salt and cracked black pepper, to taste
  • 1/2 Cup  olive oil

For the beef tenderloin

  • whole beef tenderloin, trimmed of fat
  • 2 Tablespoons  olive oil
  •   Kosher salt and cracked black pepper, to taste
  • sweet onions, sliced
  • cloves garlic, sliced

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by Ronaldo Linares

This wonderful beef tenderloin (which we call lomo) pops with Latin flavors, with an avocado chimichurri that's a snap to prepare. This is a dish that will allow you to prep side dishes easily at the same time.

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For the herb crust

Combine all of the ingredients in a bowl and mix well to create a lovely paste. Set aside.

For the avocado chimichurri

Combine all of the ingredients in the bowl of a food processor. Pulse until the mixture comes together, resembling a smooth-chunky salsa. Season with additional salt and pepper, to taste. Place in a bowl, cover, and place in the refrigerator.

For the beef tenderloin

Preheat the oven to 400 degrees.

Cut off 4 inches from the end of the tenderloin, and reserve for another use. Rub the herb mixture on the top part of the tenderloin, make sure to massage it well on the meat, covering every inch. (This is important because you want the herb crust to become one with the tenderloin.) Set aside for 20 minutes at room temperature.

Preheat a large, flat skillet or any pan large enough to sear the tenderloin. Add the olive oil to the pan and place the tenderloin crust side down. Sear for 3 minutes, season the side not touching the pan with salt and pepper, to taste, then flip over and sear for 3 minutes.

In a large roasting pan, create a bed of onions and garlic for the tenderloin. Season lightly with salt and pepper. Add the tenderloin crust side up and place in the oven for 45 minutes. Remove from the oven, transfer the tenderloin to a cutting board, and rest for 30 minutes.* Set aside the onions in a bowl and serve.


*Note: Resting the meat will yield juicer and more tender meat, as resting allows the juices to redistribute.


Calories per serving:

569 calories

Dietary restrictions:

Low Carb Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 451g 694%
  • Carbs 129g 43%
  • Saturated 127g 636%
  • Fiber 35g 139%
  • Sugars 62g
  • Monounsaturated 252g
  • Polyunsaturated 32g
  • Protein 287g 575%
  • Cholesterol 1,155mg 385%
  • Sodium 14,770mg 615%
  • Calcium 953mg 95%
  • Magnesium 523mg 131%
  • Potassium 7,103mg 203%
  • Iron 36mg 201%
  • Zinc 52mg 344%
  • Phosphorus 2,910mg 416%
  • Vitamin A 139µg 15%
  • Vitamin C 123mg 204%
  • Thiamin (B1) 1mg 96%
  • Riboflavin (B2) 2mg 107%
  • Niacin (B3) 93mg 465%
  • Vitamin B6 10mg 485%
  • Folic Acid (B9) 645µg 161%
  • Vitamin B12 15µg 249%
  • Vitamin E 37mg 187%
  • Vitamin K 427µg 534%
Have a question about nutritional data? Let us know.
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