Latin Herb-Crusted Beef Tenderloin with Avocado Chimichurri Recipe


Nutrition

Cal/Serving: 551
Daily Value: 28%
Servings: 10

Low-Carb
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat45g69%
Saturated13g64%
Carbs9g3%
Fiber3g13%
Sugars2g0%
Protein28g57%
Cholesterol116mg39%
Sodium1262mg53%
Calcium89mg9%
Magnesium47mg12%
Potassium641mg18%
Iron4mg21%
Zinc5mg34%
Vitamin A291IU6%
Vitamin C10mg17%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg10%
Niacin (B3)9mg46%
Vitamin B61mg43%
Folic Acid (B9)47µg12%
Vitamin B121µg25%
Vitamin E4mg19%
Vitamin K47µg58%
Fatty acids, total monounsaturated25g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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

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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INGREDIENTS

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
  • 1 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 :

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

DIRECTIONS

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.

Recipe Details

Servings: 10
Total time: 1 hour
Cuisine: Latin/Caribbean

Notes and Substitutions:

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



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