Ingredients

  • 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

Directions

  1. 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.
  2. Season beef with salt and pepper. Roast or grill to desired doneness. Slice.
  3. Drizzle with raspberry chimichurri and garnish with remaining raspberries.

Nutrition

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