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–+ servings

Beef Tenderloin Chimichurri Stacks

When you try these beef tenderloin stacks with smashed potatoes and chimichuri sauce, you're going to be blown away!
Servings: 4 servings
By: Nadia Aidi
beef tenderloin grilled to perfection on a griddle and then layered in stacks with potatoes and chimichurri sauce.
Prep 35 minutes
Dry Brine and Resting 1 hour 30 minutes
Total 2 hours 5 minutes

Equipment

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.

Nutrition

Calories: 718kcal, Carbohydrates: 121g, Protein: 17g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Cholesterol: 6mg, Sodium: 1058mg, Potassium: 2995mg, Fiber: 16g, Sugar: 6g, Vitamin A: 1497IU, Vitamin C: 159mg, Calcium: 210mg, Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info