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Beef tenderloin, chimichurri (recipe adjacent 😉) & Potato Stacks… need I say more? I don’t think so, but I will anyways… I saw an image of this specific dish from one of Francis Mallmann’s restaurants years ago. It has lived rent-free in my head for years. When I got my Weber Slate Griddle, it was one of the first things I knew I had to cook because I HAD to recreate that recipe. It is simple but full of flavor and texture and super easy.
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Why You’ll Love Beef Tenderloin Stacks
These are so good, they are what I served at my wedding! Jk, I didn’t, but I wish I had, that’s how delicious they are! Now… a bit more on the chimichurri, I’m calling it adjacent because it is definitely not traditional. I took many liberties with it, but the end result was fab. This beef tenderloin stack recipe not only tastes amazing, but just look at them…. they are a showstopper!
How to Prepare
Tenderloin:
- Slice into 12 equal medallions to prep for the beef tenderloin stacks.
- Gently pound them to an even thickness.
- Salt both sides of each medallion with salt and let dry-brine uncovered in the fridge.
- Bring them to temp 30 minutes before grilling.
- Preheat one side of your griddle to high. Add a bit of oil and add your steaks. Sear 1-2 minutes per side. This will be medium-rare. If you want them cooked more thoroughly, move to a cooler part of the griddle and cook a little longer.
Potatoes:
- Find 16 small potatoes that are similar in size.
- Boil in salted water till cooked fully and you can easily pierce with a fork, about 20-30 minutes depending on size.
- Let rest in a strainer for 30 minutes to dry out. This will help them crisp up later.
- Once dry, gently mash them with the bottom of a measuring cup or something similar. Brush with olive oil on both sides and season with salt.
- Preheat your griddle for 5 minutes on medium heat, add the potatoes and sear for 10 minutes, flipping halfway through.
Chimichurri:
- Strip the stems off your cilantro and parsley.
- Roughly chop the herbs, scallions, and chilies. Add to a food processor with garlic, red wine and olive oil.
- Pulse a few times. Move over to a bowl, add salt and pepper to taste, cumin if you are using, grated parm and add olive oil if you want it looser.
Beef Tenderloin Stacks:
- This will make 4 stacks. Layer steak, potato, chimichurri, steak, potato, chimichurri and steak. Top with more chimichurri. Each person gets one stack. Enjoy!
🫶 And that is it, subscribe for more!
🔥Chef Nadia’s Tip🔥
Don’t skip letting the potatoes steam dry in the strainer for 30 minutes. If you skip this step, you will end up with a soggy center instead of crispy edges.
Substitutions and Variations
- Substitutions
- Beef Tenderloin → Swap your steak out for whatever meat you want. Adjust cooking times for whatever you use for this recipe.
- Gold Potatoes → You can use red potatoes, purple potatoes, anything that’s of similar size.
- Fresno Peppers → Jalapeños, serranos, whatever chili is your favorite can be used here. You can adjust for your heat preference.
- Variations
- Not a chimichurri fan? You can use whatever your favorite sauce is. Salsa verde, peppercorn, béarneise all work great!
- If these Beef Tenderloin Stacks are too thick for you, you can change the recipe up and do one layer or even serve separately.
The Perfect Pairings
A Spicy Margarita is a great cocktail to serve with these Beef Tenderloin Stacks. A great appetizer would be Shrimp Wonton Tostadas. Since you have potatoes in your stack, a Arugula Fennel Salad is a nice side. Finish the night with Amaretto Peaches.
Beef Tenderloin Stacks: Questions Answered
Yes, it can. The chimichurri can be made and stored in the fridge up to a week ahead of time. The potatoes can be boiled and smashed the day before. Just refrigerate them in a single layer and bring them to room temperature before crisping on the griddle. For the steaks you can do the dry brine ahead, but wait to cook till right before serving.
You can do this on stove top too! For this recipe, a griddle on the stove or even two separate pans will work just as well.
It is. Everything in this recipe is gluten-free. Double check the vinegar and the Parmesan cheese when buying.
I have the Weber Slate Griddle and when I tell you I love it – I think this griddle has become a part of my personality at this point!
Beef Tenderloin Chimichurri Stacks
Equipment
- meat mallet
- wire rack and baking sheet
- Large Pot
- small bowl
- measuring cup
Ingredients
- 2 lb beef tenderloin, or meat of choice
- 16 small gold potatoes, it's more about uniform size and less about weight
- salt, to taste
- olive oil, for coating potatoes
Chimichurri Sauce
- 1 bunch parsley, small
- ⅓ cup cilantro
- 1-2 fresno chiles
- 3 scallions, white and green part
- ½ garlic clove, freshly grated
- 2 tbsp red wine vinegar
- ¼ cup olive oil, + more for topping
- salt and pepper, to taste
- 1 pinch cumin, optional
- ⅓ cup parm, freshly grated
Instructions
- Slice your tenderloin into about 12 filets. They should be about 1 inch thick (4-8 oz each).
- Gently pound each filet out until each of them are a bit thinner and about the same size.
- Place your filets on a wire rack with a baking sheet underneath and salt generously both sides. Refrigerate uncovered for an hour. Then bring it out 30 minutes before cooking.
- In a large pot, add water with salt and bring to a boil. Add the potatoes and boil until they easily pierced with a knife, 20-30 minutes. Strain and let them sit in the strainer for 20-30 minutes.
- While waiting, make your chimichurri sauce. The instructions are below.
- Once your potatoes have rested, gently smash each one with the bottom of a measuring cup. Add olive oil on both sides, as well as a bit of salt.
- Preheat your griddle on medium for 5 minutes.
- Add some oil to one side of your griddle & add the potatoes. Gently press them with a spatula. Cook on your griddle until crispy on both sides, about 10 minutes.
- On the other side, increase the heat to high. Add a bit of oil and add your steaks. Give them a quick hard sear on each side for medium-rare, about 1-2 minutes per side. If you want them cooked more thoroughly, move to a cooler part of the griddle and cook a little longer.
- Make 4 beef tenderloin stacks. Each stack will go steak, potato, chimichurri, steak, potato, chimichurri and steak. Top with more chimichurri. Each person gets one stack. Enjoy!
- Chimichurri Sauce: Remove the leaves from the parsley and cilantro bunch. Rough chop the parsley, cilantro, fresno and scallions.
- To a food processor, add everything you just chopped, vinegar, grated garlic and olive oil. Pulse a few times and add salt and pepper to taste. Optional: Add a SMIDGE of cumin.
- Add to a bowl, top with parm and enough olive oil to get the desired consistency.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
