Recipe courtesy of Amy Pottinger
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Oven-Roasted Rainbow Potatoes with Beef Tenderloin and Chimichurri Dressing
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
Level:
Intermediate

Ingredients

Chimichurri Dressing:
Rainbow Potatoes:
Beef Tenderloin:
Parmesan Crisp:

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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