Dinner

Beef Tenderloin Chimichurri Stacks Recipe

Bylilan Sage January 9, 2026January 9, 2026

Introduction

Beef Tenderloin Chimichurri Stacks are a delicious and elegant way to enjoy tender beef paired with crispy smashed potatoes and vibrant chimichurri sauce. This dish layers flavors and textures beautifully, making it perfect for a special dinner or gathering.

The dish consists of a stack with five thick layers on a white plate with a ridged edge. The bottom layer is a dark, grilled meat slice with some shiny oil pooling around it. Above that is a lighter yellow, crispy textured layer resembling fried or roasted potatoes or plantains. The third layer is another dark grilled meat piece, thicker and juicier looking with slight charring. The fourth layer repeats the crispy yellow layer like a vegetable or fried piece. The top layer is another grilled, dark meat slice draped with a coarse green sauce dotted with small red pieces, likely chopped herbs and peppers. The plate sits on a white marbled surface with blurred greenery in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb beef tenderloin (or meat of choice)
16 small gold potatoes (uniform size preferred)
Salt (to taste)
Olive oil (for coating potatoes and cooking)
1 bunch parsley (small)
⅓ cup cilantro
1-2 fresno chiles
3 scallions (white and green parts)
½ garlic clove (freshly grated)
2 tbsp red wine vinegar
¼ cup olive oil (+ more for topping)
Salt and pepper (to taste)
1 pinch cumin (optional)
⅓ cup freshly grated Parmesan cheese

Instructions

Step 1: Slice the beef tenderloin into about 12 filets, each around 1 inch thick (4-8 oz each).
Step 2: Gently pound each filet to thin them slightly and ensure uniform size.
Step 3: Place filets on a wire rack over a baking sheet, salt both sides generously, and refrigerate uncovered for 1 hour. Remove and let sit 30 minutes before cooking.
Step 4: Bring salted water to a boil in a large pot; add potatoes and cook until easily pierced, about 20-30 minutes. Drain and let potatoes rest in the strainer for 20-30 minutes.
Step 5: While potatoes rest, prepare chimichurri sauce (see steps below).
Step 6: Gently smash each potato using the bottom of a measuring cup. Coat both sides with olive oil and sprinkle with salt.
Step 7: Preheat a griddle on medium for 5 minutes.
Step 8: Add oil to one side of the griddle and place the smashed potatoes. Press gently with a spatula and cook until crispy and golden on both sides, about 10 minutes total.
Step 9: Increase heat to high on the other side of the griddle. Add oil and sear steaks for 1-2 minutes per side for medium-rare. For more doneness, move to a cooler part of the griddle and cook longer.
Step 10: Assemble stacks by layering steak, potato, chimichurri, steak, potato, chimichurri, and topping with a final steak and chimichurri. Serve one stack per person.
Step 11: To make chimichurri sauce, remove leaves from parsley and cilantro, then roughly chop them with fresno chiles and scallions.
Step 12: Add chopped herbs, vinegar, grated garlic, and olive oil to a food processor. Pulse a few times, then season with salt, pepper, and optional pinch of cumin.
Step 13: Transfer to a bowl, stir in Parmesan cheese, and add more olive oil to reach desired consistency.

Tips & Variations

Use a meat thermometer to ensure steaks reach your preferred doneness.
Swap gold potatoes for fingerlings or baby red potatoes if desired.
Add a touch of smoked paprika to the chimichurri for a smoky flavor twist.
Use leftover chimichurri as a marinade or dressing for other meats and vegetables.

Storage

Store leftover beef and potatoes separately in airtight containers in the refrigerator for up to 3 days. Chimichurri sauce keeps well for up to 5 days refrigerated. Reheat beef gently on low heat to avoid overcooking. Potatoes can be crisped again in a hot oven or skillet.