Grilled Beef Tenderloin with Chimichurri Sauce
Marinated tenderloin chunks grilled and served with Chimichurri Sauce.
Yield: 24 servings
|Chimichurri Sauce:|| |
1. Combine parsley, oil, vinegar, garlic, salt and pepper; reserve 2 cups sauce to serve with cooked beef.
|Fresh parsley, chopped fine||10 ounces|
|Olive oil||2 cups|
|White wine vinegar||1 cup|
|Garlic, minced||3 ounces|
|Black pepper, freshly ground||1 1/2 teaspoons|
|Salt||1 1/2 teaspoons|
| || |
2. Cut each of 3 to 4 tenderloins (about 5 pounds each) crosswise into 4-inch wide chunks. With sharp knife and starting lengthwise, cut each tenderloin chunk jellyroll-fashion, unrolling tenderloin to lay flat.
3. For each serving: Brush both sides of 1 piece tenderloin with 2 tablespoons remaining Chimichurri Sauce. Grill over high heat to desired doneness, turning once. Plate steak; drizzle with generous 1 tablespoon reserved sauce.
NOTE: For smaller 5 to 6-ounce portions, cut beef as directed above; cut each piece in half.
|Beef Loin, Full Tenderloin (IMPS/NAMP 189A), well trimmed||15 - 20 pounds|
Nutrition information per serving: 579 calories; 35 g fat(9 g saturated fat; 20 g monounsaturated fat); 172 mg cholesterol; 278 mg sodium; 2 g carbohydrate; 0.5 g fiber; 61 g protein; 17.7 mg niacin; 1.4 mg vitamin B6; 3.4 mg vitamin B12; 4.7 mg iron; 70.7 mg selenium; 11.3 mg zinc; 233.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.