Latin Herb-Crusted Beef Tenderloin with Avocado Chimichurri

Latin Herb-Crusted Beef Tenderloin with Avocado Chimichurri
Staff Writer
Latin Herb-Crusted Beef Tenderloin with Avocado Chimichurri

Ronaldo's Cocina

Latin Herb-Crusted Beef Tenderloin with Avocado Chimichurri

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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Notes

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

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
  • 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

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.

Nutritional Facts

Total Fat
18g
26%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
7g
5%
Protein
2g
4%
Vitamin A, RAE
13µg
2%
Vitamin C, total ascorbic acid
26mg
35%
Vitamin K (phylloquinone)
76µg
84%
Calcium, Ca
97mg
10%
Choline, total
3mg
1%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
19µg
5%
Iron, Fe
4mg
22%
Magnesium, Mg
26mg
8%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
25mg
4%
Selenium, Se
1µg
2%
Sodium, Na
9mg
1%
Water
41g
2%

Beef Tenderloin Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Tenderloin Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.