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Prep Time:
10 minutes -
Cook Time:
to desired doneness -
Serves:
8 -
Perfect For:
Description
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.
- 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
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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.
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Season beef with salt and pepper. Roast or grill to desired doneness. Slice.
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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 | |