Holiday main courses don’t have to be fussy; in fact, some of the most stunning main dishes are simply prepared and take mere minutes to cook. Beef tenderloin is a classic pick for holiday gatherings, as individual steaks cut down on prep and oven time while the herb-packed chimichurri sauce brightens the finished dish and works perfectly alongside any roast potato or vegetable.
Serves | 8 |
- 1¾ cups loosely packed fresh parsley
- ⅓ cup loosely packed fresh sage leaves
- 3 Tbsp fresh oregano leaves, stripped from stems
- 2 cloves garlic, peeled and smashed
- ¾ tsp kosher salt
- ¾ tsp smoked paprika
- ½ tsp ground fennel
- ¼ to ½ tsp chile flakes
- ½ cup red wine vinegar
- ⅔ cup olive oil
Beef Tenderloin Steaks
- 8 6- to 8-oz center-cut beef tenderloin steaks, at room temperature
- sea salt and freshly ground black pepper
- 4 Tbsp olive oil, divided between skillets
| Preparation – Winter Chimichurri | In the bowl of a food processor, add parsley, sage, oregano, garlic, salt, paprika, fennel and chile flakes; pulse several times to break down, then add vinegar and pulse. With motor running, stream in olive oil until chimichurri reaches desired consistency. Check seasoning and transfer to jar. Refrigerate until ready to use.
| Preparation – Beef Tenderloin Steaks | Preheat oven to 425˚F.
Heat 2 12-inch cast-iron skillets over medium-high heat. Generously season steaks on both sides with salt and pepper. Add oil and heat until oil is shimmering; add 4 steaks to each skillet and sear, undisturbed, for 5 minutes. Using tongs, carefully turn steaks over and transfer pans immediately to preheated oven; cook until steaks have reached desired doneness, 5 to 7 minutes. Remove from oven and let rest, 5 minutes.
| To Serve | Divide steaks onto plates and top with a generous spoonful of chimichurri. Serve immediately.