Beef tenderloin with chimichurri
Photos: Jeff Marini

Nothing befits a festive dinner quite like a roast, and John Manion of El Che Steakhouse & Bar and La Sirena Clandestina has arguably perfected one of the classics — a beef tenderloin. He roasts the meat until it’s crusty outside and super tender inside, then slathers it in garlicky chimichurri. “It’s a crowd-pleaser,” Manion says. “It’s also great as leftovers.” Ask your butcher to trim and tie the meat so it cooks more evenly: “The tenderloin is way too expensive to take any chances with.”

John Manion’s Beef Tenderloin With Chimichurri

Yield:6 servings
Active time:20 minutes
Total time:12 to 24 hours

3 cups Fresh flat-leaf parsley leaves (from about three bunches), finely chopped
1½ tsp. Fresh oregano leaves, finely chopped
6 Garlic cloves, finely chopped
¼ cup Distilled white vinegar
1 tsp. Kosher salt, plus more as needed
1 tsp. Freshly ground black pepper, plus more as needed
1 Bay leaf
¾ tsp. Dried red pepper flakes
¾ cup Extra-virgin olive oil, plus more as needed
1 Beef tenderloin (3 to 4 lb.), trimmed of silver skin and tied


Chimichurri mixture

In a medium airtight container, stir together chopped herbs, garlic, vinegar, salt, pepper, bay leaf, and red pepper flakes. Stir in ¾ cup olive oil, cover, and refrigerate chimichurri overnight.


Beef tenderloin

Heat the oven to 475 degrees. Rub tenderloin liberally with salt and pepper, then massage with olive oil.

Place tenderloin on a roasting rack and roast until the center of the thickest part reaches 120 degrees for rare, or 125 degrees for medium-rare, about 25 to 30 minutes.


Cooked beef tenderloin

Remove tenderloin from the oven, cut off strings, and use a spatula to slather it with approximately a cup of the chimichurri. Let rest, covered, for 15 minutes.

Slice and serve with remaining chimichurri.