(1) 4 to 5 lb. beef tenderloin, trimmed of visible fat
2 Tbsp. Kosher Salt
4 tsp. brown sugar
½ cup mixed peppercorns, crushed
4 Tbsp. unsalted butter, melted
For the Holiday Chimichurri
1 shallot, finely diced
2 garlic cloves, grated
2-3 Lollipeppers™ Mini Peppers, finely diced
½ cup flat leaf parsley, chopped
¼ cup oregano, chopped
3 rosemary sprigs, needles stripped from the stems and chopped
3 Tbsp. red wine vinegar
¼ cup extra-virgin olive oil
1 tsp. smoked paprika
Kosher salt to taste
Preheat the oven to 475ºF. In a small bowl, combine the Kosher salt, brown sugar, and crushed peppercorns. Place the tenderloin on a roasting rack and coat with peppercorn mixture, pressing into the meat on all sides. Place in the oven and roast until the internal temperature of the tenderloin reaches desired finish (125ºF for medium rare, about 15-20 minutes).
While the meat is roasting, in a small bowl add the shallot, garlic, Lollipeppers™, parsley, oregano, rosemary, smoked paprika, and red wine vinegar. Stir to combine, then slowly drizzle in the extra-virgin olive oil while continuously whisking. Set aside.
Once the beef tenderloin has been removed from the oven, pour the melted butter evenly over top. Cover loosely with foil and allow the meat to rest for at least 10 minutes before slicing.
To serve, slice the tenderloin to desired thickness, and arrange on a serving platter. Spoon some of the Chimichurri over top and serve the rest alongside.
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