Chimichurri is an Argentinean condiment for steak. Typically made with olive oil, vinegar, and a generous amount of parsley, this is a fruity and fresh variation with raspberries and citrus.
INGREDIENTS
- 3 packages (6 ounces each) Driscoll's Raspberries, divided
- 3 cups fresh parsley leaves, chopped
- 1/4 cups grated orange zest (from 2 to 3 large oranges)
- 3 tablespoons chopped garlic
- 2 teaspoons grated lemon zest
- 3 tablespoons fresh lemon juice
- 2 teaspoons ground cumin, toasted
- salt and pepper, to taste
- 1 (3 pound) center cut beef tenderloin, tied
Instructions
- Blend 2 packages raspberries, parsley, orange zest, garlic, lemon zest, lemon juice, and cumin in a blender or food processor until well blended. Season with salt and pepper.
- Season beef with salt and pepper. Roast or grill to desired doneness. Slice.
- Drizzle with raspberry chimichurri and garnish with remaining raspberries.
Nutrition Facts
Makes: 8
| Calories: | 453 |
| Total Fat: | 31.18g |
| Saturated Fat: | 12.08g |
| Cholesterol: | 105.19mg |
Amount Per Serving
| Sodium: | 106mg |
| Total Carbohydrates: | 11.64g |
| Dietary Fiber: | 5.41g |
| Protein: | 12.08g |
customer reviews 
Delicious Recipe
Loved how this recipe tasted. Will make it again.
So glad that you liked the recipe.
Beef Tenderloin with Raspberry Chimichurri
quick facts
Prep Time: 10 minutes, plus time for beef roasting
Cook Time:
Servings: 8
Average Rating: (1)
Number of Ingredients: 9
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