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Beef tenderloin with raspberry chimichurri

Beef Tenderloin with Raspberry Chimichurri

  • Prep Time
    Prep Time: 10 minutes
  • Cook Time
    Cook Time: to desired doneness
  • Serves
    Serves: 8
  • 3 Packages (6 ounces each) Driscoll's Raspberries, divided
  • 3 Cups fresh parsley leaves, chopped
  • 1/4 Cup 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
  • 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.
Calories 453
Total Fat 31.18 g
Saturated Fat 12.08 g
Cholesterol 105.19 mg
Sodium 106 mg
Total Carbohydrates 11.64 g
Dietary Fiber 5.41 g
Protein 12.08 g

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