Argentinian Chimichurri-Crusted Grass-Fed Beef Tenderloin with Roasted Celery Root & Crispy Shallot Garnish
Prep 20 min · Cook 25 min · Serves 4 · medium
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, 4 steaks, 1.5 inches thick
- 1 cup Fresh parsley, loosely packed, finely chopped
- 0.5 cup Fresh oregano, loosely packed, finely chopped
- 6 cloves Garlic cloves, minced
- 0.75 cup Extra-virgin olive oil, divided
- 3 tbsp Red wine vinegar
- 0.5 tsp Red pepper flakes
- 1.5 tsp Sea salt, divided
- 1 tsp Black pepper, divided
- 1.5 lbs Celery root, peeled and cubed
- 3 medium Shallots, thinly sliced
- 2 tbsp Avocado oil, for roasting
- 0.25 cup Bone broth, for celery root purée
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
