Recipe courtesy of David Rosengarten


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  • Level: Easy
  • Yield: 2 servings.
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1 pound chunk of beef tenderloin, preferably from the chateaubriand section

1 densely packed cup of parsley leaves

5 large cloves of garlic

1/2 cup olive oil

2 teaspoons dried oregano


  1. Cut the fillet, jelly-roll fashion, into a wide, flat steak. Separate into serving portions (how many pieces will depend on how the steak "unfolds"). Place the parsley, garlic, olive oil and oregano in a food processor. Puree. Season with salt and pepper. Combine the parsley marinade and the steaks in a wide, shallow bowl. Cover and marinate at room temperature for 30 minutes. Grill steaks. Serve rare.;