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Latin Herb-Crusted Beef Tenderloin with Avocado Chimichurri

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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
  • 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.

Nutritional Facts
Servings10
Calories Per Serving281
Total Fat24g37%
Sugar6gN/A
Saturated4g21%
Cholesterol15mg5%
Protein5g11%
Carbs14g5%
Vitamin A14µg2%
Vitamin B120.2µg3.2%
Vitamin B60.3mg17.1%
Vitamin C12mg20%
Vitamin E3mg16%
Vitamin K40µg50%
Calcium69mg7%
Fiber4g15%
Folate (food)52µgN/A
Folate equivalent (total)25µg6%
Iron2mg11%
Magnesium30mg7%
Monounsaturated16gN/A
Niacin (B3)2mg9%
Phosphorus83mg12%
Polyunsaturated2gN/A
Potassium364mg10%
Sodium433mg18%
Zinc1mg7%