Looking for a showstopper main course that won’t keep you stuck in the kitchen on party day? This beef tenderloin with three-herb chimichurri is a brilliant choice for family celebrations, birthdays, or any gathering where you want something special without last-minute stress.
The beef gets a punchy spice rub before roasting, then it’s served sliced with a fresh, vibrant chimichurri made from parsley, coriander and mint. Roasting instead of grilling means no messing about with the barbecue — just your oven and a good frying pan for searing.
Serves 8 to 10
Ingredients
For the spice rub:
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon coarse salt, such as Maldon
- 1½ teaspoons chilli powder (optional)
- 1 teaspoon ground black pepper
For the chimichurri sauce:
- 150ml olive oil
- 3 tablespoons sherry wine vinegar or red wine vinegar
- 3 tablespoons fresh lemon juice
- 3 garlic cloves, peeled
- 2 medium shallots, peeled and quartered
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried crushed red pepper
- 60g stemmed fresh parsley
- 40g stemmed fresh coriander
- 30g stemmed fresh mint
For the beef:
- 1 x 2kg beef tenderloin
Method
1. Make the spice rub. Combine all the spice rub ingredients in a small bowl and set aside.
2. Make the chimichurri. Combine the olive oil, vinegar, lemon juice, garlic, shallot, salt, pepper and crushed red pepper in a blender or food processor. Blend until almost smooth. Add one-quarter of the herbs and blend until incorporated.
3. Add the remaining herbs in three more additions, blending until almost smooth after each. If it looks too thick, add a little more olive oil — you’re aiming for a pesto-like consistency rather than a paste.
4. Prepare the beef. Let the beef stand at room temperature for 1 hour before roasting. Position a rack in the centre of the oven and preheat to 220°C. Pat the beef dry with paper towels, brush with oil, then coat generously with the spice rub (use all of it — the coating should be thick).
5. Sear and roast. Heat a splash of olive oil in a large frying pan over medium-high heat and sear the beef for 1 minute on all sides. Transfer to a foil-lined baking sheet and roast for 30–40 minutes, until a meat thermometer inserted into the thickest part reads 52–54°C for medium-rare.
6. Rest and serve. Transfer the beef to a platter, cover loosely with foil, and rest for 15 minutes. Slice thinly across the grain and serve with the chimichurri sauce on the side.
Handy Tips for Party Day
- The spice rub can be made up to two days ahead and stored in an airtight container.
- The chimichurri sauce can be made up to 4 hours before serving and kept covered in the fridge.
- If tenderloin feels like a splurge, steaks or even chicken work well with the same rub and sauce — a great way to stretch this recipe for a bigger crowd or a smaller budget.
Frequently Asked Questions
Can I make any part of this recipe ahead of time?
Yes. The spice rub keeps well for up to two days ahead, and the chimichurri sauce can be made up to 4 hours in advance and refrigerated until you’re ready to serve.
What if I don’t have a meat thermometer?
A thermometer is the most reliable way to check doneness, since roasting times can vary depending on your oven and the exact size of the tenderloin. If you don’t have one, cut into the thickest part to check the colour — medium-rare will look pink and warm throughout.
Can I use a cheaper cut of meat instead of tenderloin?
Yes — steaks or chicken both work well with this spice rub and chimichurri sauce, and make the recipe more budget-friendly for everyday cooking.
Is the chimichurri sauce spicy?
It has a gentle warmth from the crushed red pepper, but it’s not fiery. You can reduce or leave out the crushed red pepper and the chilli powder in the rub if you’re cooking for younger family members or spice-sensitive guests.
How should I store leftovers?
Keep any leftover beef and sauce separately in airtight containers in the fridge and use within a couple of days. Sliced cold beef with a spoonful of chimichurri also makes a lovely sandwich filling.
You Might Also Like
- Beef Stroganoff
- More Party Food Ideas
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Recipe adapted from Bon Appétit, July 2006.
