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

More Recipes

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:

571 calories

Dietary restrictions:

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

Daily value:



  • Fat 45g 69%
  • Carbs 13g 4%
  • Saturated 13g 64%
  • Fiber 4g 15%
  • Sugars 6g
  • Monounsaturated 25g
  • Polyunsaturated 3g
  • Protein 29g 58%
  • Cholesterol 116mg 39%
  • Sodium 1,480mg 62%
  • Calcium 100mg 10%
  • Magnesium 54mg 13%
  • Potassium 744mg 21%
  • Iron 4mg 21%
  • Zinc 5mg 35%
  • Phosphorus 294mg 42%
  • Vitamin A 35µg 4%
  • Vitamin C 14mg 23%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 11%
  • Niacin (B3) 9mg 47%
  • Vitamin B6 1mg 49%
  • Folic Acid (B9) 68µg 17%
  • Vitamin B12 1µg 25%
  • Vitamin E 4mg 19%
  • Vitamin K 63µg 78%
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