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Chimichurri Sauce for Beef Tenderloin

Scott Phillips

Yield: Yields about 1 -1/3 cups

Servings: 8

Based on an Argentine sauce for grilled meats, this zingy condiment, originally developed to accompany a Sear-Roasted Beef Tenderloin, brightens up any wintertime roast.


  • 1/4 cup coarsely chopped shallot
  • 2 Tbs. sherry vinegar; more as needed
  • Kosher salt
  • 1 cup (1 oz.) packed fresh flat-leaf parsley
  • 1 cup (1 oz.) packed fresh basil
  • 1 Tbs. fresh oregano
  • 2 small cloves garlic, lightly crushed
  • 1 tsp. whole black peppercorns, cracked; more, freshly ground
  • 1/2 cup extra-virgin olive oil

Nutritional Information

  • Calories (kcal) : 130
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 75
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 1


  • Put the shallot, vinegar, and 1/2 tsp. salt in a small bowl and let sit for about 30 minutes. Transfer to a food processor, add the parsley, basil, oregano, garlic, and peppercorns and pulse a few times into a coarse purée. While pulsing, add the oil through the feed tube and pulse until combined. Season to taste with salt, freshly ground black pepper, or vinegar.

Make Ahead Tips

This sauce may be made 1 day ahead and kept refrigerated; to preserve its color, press plastic wrap directly on the sauce’s surface. Let the sauce sit at room temperature for at least 15 minutes before serving, as cold can mute flavors. Season again just before serving.


Rate or Review


  • M_R_ | 05/10/2015

    This sauce was outstanding! The flavor is delicious with a bit of spiciness. It went well with beef but also great with fish. I have done it several times. It is eash to do and keeps well in the refrigerator.

  • CookieK | 12/26/2013

    We served 3 sauces with tenderloin on xmas eve and this was the winner! They were all delicious, but this was herby, tangy and delicious. Doesn't matter what the name is, it was tasty!

  • Eurgain | 12/19/2013

    I think you've never tasted chimichurri....Shallot?? Olive oil?? Good old sunflower (or corn) oil is the best!!

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