Oven-Roasted Rainbow Potatoes with Beef Tenderloin and Chimichurri Dressing
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 30 min
- Yield: 4 to 6 servings
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 30 min
- Yield: 4 to 6 servings
Ingredients
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
Salt
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
Directions
- Preheat the oven to 450 degrees F.
- For the chimichurri dressing: In a food processor, pulse together the oil, vinegar, herbs, salt, black pepper and red pepper flakes. Set aside.
- 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.
- 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.
- 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.
- To serve: Arrange some tenderloin slices and potatoes on a plate, drizzle with chimichurri and top with a Parmesan crisp.
