Beef Tenderloin with Chimichurri & Roasted Vegetables

Beef Tenderloin with Chimichurri & Roasted Vegetables

A perfectly seared beef tenderloin drizzled with vibrant chimichurri sauce, served alongside roasted potatoes, blistered cherry tomatoes, and tender broccoli—a simple yet elegant dish!

Ingredients:

For the Beef Tenderloin:

2 beef tenderloin steaks (6-8 oz each)

1 tbsp olive oil

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp smoked paprika

1 tbsp butter (for basting)

For the Chimichurri Sauce:

1/2 cup fresh parsley, finely chopped

2 tbsp fresh cilantro, finely chopped (optional)

3 cloves garlic, minced

1/4 cup olive oil

1 tbsp red wine vinegar

1/2 tsp red pepper flakes

1/2 tsp salt

1/4 tsp black pepper

For the Roasted Vegetables & Potatoes:

1 cup baby potatoes, halved

1 cup cherry tomatoes

1 cup broccoli florets

1 tbsp olive oil

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp dried thyme

Instructions:

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