NUTRITION
BEEF TENDERLOIN WITH
CHIMICHURRI SAUCE
Chimichurri Sauce
¾ cup olive oil
3 tablespoons sherry wine vinegar or red wine vinegar
3 tablespoons fresh lemon juice
3 cloves garlic, peeled
2 medium shallots, peeled and quartered
1 teaspoon fine sea salt
½ teaspoon fresh ground black pepper
8
½ teaspoon dried crushed red pepper
3 cups (packed) stemmed fresh parsley
2 cups (packed) stemmed fresh cilantro
1 cup (packed) stemmed fresh mint
Beef Tenderloin
3½-pound beef tenderloin
2 tablespoons olive oil
Freshly ground black pepper, to taste
Kosher or sea salt, to taste
Note: Chef Kessel suggests using very little salt during the
cooking process. When the tenderloin is cooked, use a finishing salt like French sea salt or Himalayan pink salt sprinkled
on top.
Combine the first eight ingredients of the chimichurri sauce in blender; blend until almost smooth.
Add one-quarter of the parsley, cilantro, and mint;
blend until incorporated. Add the remaining herbs
in three more additions, puréeing until almost
smooth after each addition.
Let beef stand 1 hour at room temperature. Preheat oven to 350°. Add oil to a sauté pan and bring
to high heat, add tenderloin, and sear each side until
browned. Finish in the oven until an instant-read
thermometer inserted into the thickest part of the
beef registers 135° for medium rare, about 40 minutes. Transfer to platter; cover loosely with foil and
let rest for 15 minutes. Thinly slice beef crosswise,
season with pepper and salt to taste, and serve with
chimichurri sauce.
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