Name: Pistachio-crusted Beef Tenderloin with Chimichurri Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: Chimichurri 4 cloves garlic, minced; 1 small red chili pepper, seeded and finely chopped; ¼ cup (60 mL) finely chopped fresh parsley; ¼ cup (60 mL) olive oil; 1 tbsp (15 mL) red wine vinegar; ½ tsp (2 mL) dried oregano leaves; Salt and pepper; Beef Tenderloin 1 cup (250 mL) shelled unsalted pistachios; 1½ lb (750 g) Beef Tenderloin Oven Roast, trimmed; Salt and fresh ground pepper; ¼ cup (60 mL) grainy Dijon mustard; 2 tbsp (30 mL) liquid honey; 8-9 baby potatoes, halved or quartered; Olive oil

Chopped pistachio nuts make a unique crusted rub that contrasts with the tenderness of Beef Tenderloin. Let the chimichurri stand at room temperature while preparing the beef to allow the flavours to infuse into the oil.

Ingredients

Chimichurri 4 cloves garlic, minced1 small red chili pepper, seeded and finely chopped¼ cup (60 mL) finely chopped fresh parsley¼ cup (60 mL) olive oil1 tbsp (15 mL) red wine vinegar½ tsp (2 mL) dried oregano leavesSalt and pepper Beef Tenderloin 1 cup (250 mL) shelled unsalted pistachios1½ lb (750 g) Beef Tenderloin Oven Roast, trimmed Salt and fresh ground pepper¼ cup (60 mL) grainy Dijon mustard2 tbsp (30 mL) liquid honey8-9 baby potatoes, halved or quarteredOlive oil

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Directions

1. Chimichurri Sauce: Combine garlic, chili pepper, parsley, oil, vinegar and oregano in a bowl. Season with salt and pepper to taste. Set aside.

2. Beef Tenderloin: Finely chop pistachios in a blender or food processor. Place on a shallow plate.

3. Pat beef dry with paper towel and season generously all over with salt and pepper.

4. Combine mustard and honey in a small bowl. Brush all over beef in a thin layer. Press beef into pistachios, pressing to coat all over. Wrap tightly in plastic wrap, place on a plate and refrigerate for 30 minutes.

5. Line a large rimmed baking sheet with foil. Place potatoes on foil, drizzle with oil and season with salt and pepper to taste.

6. Unwrap beef and place on top of potatoes. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast for about 30 to 40 minutes for medium-rare, removing from oven when 15°F (8°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). See Tenderloin Cook Times chart.

7. Transfer roast to a cutting board, loosely cover with foil and let rest for 15 minutes. Meanwhile check that potatoes are tender. Return to oven to finish cooking while roast rests, if necessary; or If potatoes are tender, cover with foil to keep warm.

8. Carve roast across the grain into slices and serve with potatoes and Chimichurri Sauce.