Name: Oven-Roasted Rainbow Potatoes with Beef Tenderloin and Chimichurri Dressing
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 to 6 servings
Ingredients: 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; 1 1/2 pounds rainbow potatoes, cut in 1-inch pieces; 2 tablespoons olive oil; Salt; 1 beef tenderloin; 2 tablespoons olive oil; 3 tablespoons sea salt; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 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.

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

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Oven-Roasted Rainbow Potatoes with Beef Tenderloin and Chimichurri Dressing

Chimichurri Dressing:

Rainbow Potatoes:

Beef Tenderloin:

Parmesan Crisp:

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