Oven-Roasted Rainbow Potatoes with Beef Tenderloin and Chimichurri Dressing

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Chimichurri Dressing:

1/2 cup olive oil

1/2 cup red wine vinegar 

1/2 cup fresh herbs (cilantro, parsley and oregano) 

2 to 3 cloves garlic

Pinch salt and black pepper

Pinch red pepper flakes

Rainbow Potatoes:

1 1/2 pounds rainbow potatoes, cut in 1-inch pieces

2 tablespoons olive oil


Beef Tenderloin:

1 beef tenderloin

2 tablespoons olive oil 

3 tablespoons sea salt 

1 teaspoon ground coriander 

1 teaspoon ground cumin 

Parmesan Crisp:

4 to 6 thin slices Parmesan


  1. Preheat the oven to 450 degrees F.
  2. For the chimichurri dressing: In a food processor, pulse together the oil, vinegar, herbs, salt, black pepper and red pepper flakes. Set aside.
  3. For the rainbow potatoes: Toss the potatoes in the oil to coat, then spread them out on a baking sheet. Roast for about 30 minutes, until crispy and cooked through.
  4. For the beef tenderloin: Coat the tenderloin in the olive oil, then rub with the salt, coriander and cumin. Roast for 15 to 20 minutes, until rare to medium-rare. Let rest before thinly slicing.
  5. For the Parmesan crisp: Raise the oven temperature to 500 degrees F. Place the Parmesan slices on a silicone baking mat and bake for 5 minutes.
  6. To serve: Arrange some tenderloin slices and potatoes on a plate, drizzle with chimichurri and top with a Parmesan crisp.