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Grilled beef tenderloin with chimichurri and spring vegetables

This grilled beef tenderloin with chimichurri and spring vegetables feeds 6 people, it's easy, and takes 40 minutes of active work for a cost of €8.60 per person. You make the sauce the day before, prep the vegetables the morning of, and only need to grill the meat right before guests arrive. The trick is spooning the chimichurri on at the very last moment so the herbs stay bright green.

A grilled beef tenderloin topped with a green chimichurri, fresh and a little spicy, with crisp spring vegetables.

Grilled beef tenderloin with chimichurri and spring vegetables
For
6 people
Work
40 min
Total time
1 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€8.60
Calories per person
580 kcalcalculated by Kiloach, your weight coach

A well grilled beef tenderloin, pink in the center, topped with a green sauce built on parsley and garlic, sharpened with a pinch of chili and brightened with red wine vinegar. Asparagus, peas, and fava beans add crunch and a hint of sweetness that balances the meat and the sauce. It's a fresh, clean dish that steps away from slow cooked sauces while still having real character.

This recipe is perfect for a dinner party in spring or summer, when fresh vegetables are in season and you want a meal that doesn't weigh down the evening. It also works for a slightly festive family dinner, served with just a green salad or baby potatoes to round out the plate.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step, 15 min
  2. The same day 1 step, 30 min
  3. Before the guests arrive 2 steps, 15 min
  4. When it's time to serve 1 step, 10 min

The day before, make the chimichurri and let it rest in the fridge so the flavors meld together. The morning of, shell the peas and fava beans, peel the fava beans, and snap the asparagus. Right before your guests arrive, take the tenderloin out of the fridge, season it, grill it, then rest it under foil. At serving time, sauté the vegetables, slice the meat, and spoon the chimichurri over it.

The ingredients

6 people

Butcher

  • Beef tenderloin, center cut 1.2 kg

Fruits and vegetables

  • Flat leaf parsley 2 bunch
  • Garlic 4 cloves
  • Green asparagus 600 g
  • Fresh shelled peas 400 g
  • Shelled fava beans 400 g

Pantry

  • Fresh or dried oreganooften in the pantry 1 tbsp
  • Red wine vinegaroften in the pantry 4 tbsp
  • Olive oiloften in the pantry 15 cl
  • Red pepper flakesoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Finely chop the parsley, garlic, and oregano, mix with the vinegar, oil, chili flakes, salt and pepper, and refrigerate. 15 min

    Chop by hand, a food processor turns it into a paste and ruins the freshness of the herbs.

The same dayDuring the day, whenever you get a moment.

  1. Shell the fava beans and peas, remove the skin from the fava beans after blanching them, and snap the asparagus. 30 min

    Drop the fava beans in boiling water for a few seconds, the skins slip right off.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the tenderloin out of the fridge an hour ahead, season it with salt and pepper.

    Meat at room temperature cooks evenly and stays pink all the way through.

  2. Grill the tenderloin in a very hot skillet or on the grill, turning it, then rest it under foil. 15 min

    Count about 10 minutes for medium rare, you can always cook it more.

When it's time to serveThe final touches, right in front of your guests.

  1. Sauté the asparagus, peas, and fava beans in a skillet with a little oil and water, then slice the tenderloin and spoon the chimichurri over it. 10 min

    Add the chimichurri at the very last moment, the herbs stay green.

Our tips to get it right

  • Pick a well trimmed tenderloin with no sinew, it slices cleanly and evenly once cooked.
  • Let the meat rest under foil for at least 5 minutes before slicing, the juices redistribute and the meat stays moist.
  • Taste the chimichurri before serving and adjust the salt or vinegar, its balance shifts as it sits in the fridge.

The variations

  • Swap the beef tenderloin for a lamb filet or rack, chimichurri pairs just as well with lamb.
  • For a vegetarian version, spoon the chimichurri over grilled large portobello mushrooms with the same spring vegetables.
  • For a quicker version, use a ready to cook frozen spring vegetable mix and sauté it straight from the freezer.

What to serve it with

  • Roasted baby potatoes
  • Simple green salad, light vinaigrette
  • A chilled rosé from Provence

Storage

The beef keeps for 2 days in the fridge in a closed container, sliced or whole. The chimichurri keeps for 3 to 4 days in the fridge in a jar topped with a thin layer of oil. Reheat the meat gently over low heat so it doesn't dry out, or serve it cold in slices.

Questions about this recipe

Can I use a different cut instead of tenderloin?

Yes, flank steak or ribeye work well, as long as you slice them against the grain. Cooking time will vary depending on the thickness of the cut you choose.

How do I know when the tenderloin is cooked right?

Count about 10 minutes total for medium rare, flipping the meat halfway through. You can always cook it a bit longer if needed, it's better to undercook than overcook a tenderloin.

Can I use frozen fava beans instead of fresh?

Yes, frozen fava beans work well and skip the shelling step. Just thaw them in boiling water for a few minutes before sautéing.

How do I plate this dish so it looks impressive?

Slice the tenderloin on a board, arrange the slices on a warm platter with the vegetables around it, then spoon the chimichurri on at the last moment. The green and pink colors of the dish make it look appealing without any extra effort.

Can a grilled beef tenderloin with chimichurri sauce and spring vegetables be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 1 step, the same day, 1 step, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a grilled beef tenderloin with chimichurri sauce and spring vegetables?

Allow 1 h 30 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a grilled beef tenderloin with chimichurri sauce and spring vegetables?

About 580 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a grilled beef tenderloin with chimichurri sauce and spring vegetables cost?

About €8.60 per person, that's €51.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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