Beef Tenderloin with Chimichurri & Roasted Vegetables

Prepare the Chimichurri: In a bowl, mix parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Set aside.

Roast the Vegetables & Potatoes: Preheat oven to 400°F (200°C). Toss potatoes and cherry tomatoes with olive oil, salt, black pepper, garlic powder, and thyme. Roast for 25-30 minutes. In the last 10 minutes, add broccoli to the pan and roast until tender.

Cook the Beef Tenderloin: Season steaks with salt, black pepper, garlic powder, and smoked paprika. Heat a skillet over high heat with olive oil. Sear steaks for 3-4 minutes per side (medium-rare) or until desired doneness. Add butter in the last minute, spooning it over the steaks. Rest for 5 minutes.

Assemble & Serve: Slice the beef tenderloin and drizzle with chimichurri. Serve alongside the roasted potatoes, tomatoes, and broccoli. Enjoy!

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Calories: ~600 kcal | Protein: ~55g