Argentinian Chimichurri-Crusted Grass-Fed Beef Tenderloin with Roasted Celery Root & Crispy Shallot Garnish

Name: Argentinian Chimichurri-Crusted Grass-Fed Beef Tenderloin with Roasted Celery Root & Crispy Shallot Garnish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lbs Grass-fed beef tenderloin; 1 cup Fresh parsley; 0.5 cup Fresh oregano; 6 cloves Garlic cloves; 0.75 cup Extra-virgin olive oil; 3 tbsp Red wine vinegar; 0.5 tsp Red pepper flakes; 1.5 tsp Sea salt; 1 tsp Black pepper; 1.5 lbs Celery root; 3 medium Shallots; 2 tbsp Avocado oil; 0.25 cup Bone broth; 1 whole Lemon

Prep 20 min · Cook 25 min · Serves 4 · medium

Paleo

A showstopping grass-fed beef tenderloin coated in vibrant fresh chimichurri, pan-seared to a perfect medium-rare crust, then finished with creamy celery root purée and crispy shallots. This ancestral Argentine-inspired dish celebrates bold herb flavors with elegant simplicity.

Ingredients

1.5 lbs Grass-fed beef tenderloin
1 cup Fresh parsley
0.5 cup Fresh oregano
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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