Description
These Beef Tenderloin Chimichurri Stacks are a flavorful and impressive dish featuring tender seared beef tenderloin layered with crispy smashed gold potatoes and a vibrant homemade chimichurri sauce. Perfect for a special occasion or a delicious gourmet meal, this recipe balances juicy meat with fresh herbs and tangy flavors.
Ingredients
Scale
Beef and Potatoes
- 2 lb beef tenderloin (or meat of choice)
- 16 small gold potatoes (uniform size)
- Salt (to taste)
- Olive oil (for coating potatoes and cooking)
Chimichurri Sauce
- 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
- Slice the beef: Cut the beef tenderloin into about 12 filets, each about 1 inch thick and weighing 4-8 oz.
- Pound the filets: Gently pound each filet to thin them slightly and ensure uniform size for even cooking.
- Salt and rest the beef: Place filets on a wire rack over a baking sheet and salt both sides generously. Refrigerate uncovered for 1 hour, then remove and let come to room temperature for 30 minutes before cooking.
- Boil the potatoes: In a large pot, bring salted water to a boil. Add small gold potatoes and boil until easily pierced with a knife, about 20-30 minutes. Drain and let them rest in a strainer for 20-30 minutes to dry out.
- Prepare chimichurri sauce: Remove leaves from parsley and cilantro bunches, then roughly chop parsley, cilantro, fresno chiles, and scallions.
- Make chimichurri in food processor: Add chopped herbs, vinegar, grated garlic, and olive oil to a food processor. Pulse to combine, then season with salt, pepper, and optional cumin to taste.
- Finish chimichurri: Transfer sauce to a bowl, stir in grated parmesan and add more olive oil to reach desired consistency.
- Prepare potatoes for cooking: Gently smash each boiled potato using the bottom of a measuring cup, drizzle both sides with olive oil and sprinkle with salt.
- Heat griddle and cook potatoes: Preheat a griddle on medium heat for 5 minutes. Oil one side, place potatoes and press with a spatula. Cook until crispy and golden on both sides, about 10 minutes total.
- Sear the beef: Increase heat to high on the other side of the griddle, add oil and sear the filets for 1-2 minutes per side for medium-rare. For more done steaks, move them to a cooler part of the griddle and cook longer.
- Assemble stacks: Create 4 stacks per serving: steak, potato, chimichurri, steak, potato, chimichurri, steak. Top with extra chimichurri and serve immediately.
Notes
- Resting the beef uncovered in the fridge helps dry the surface for a better sear.
- Uniform potato size ensures even cooking and consistent crispiness.
- Adjust chili quantity in chimichurri to control spice level.
- For fully cooked steaks, sear and then move to a lower heat zone on the griddle.
- Use fresh parmesan for the best flavor and texture in chimichurri.
- Chimichurri sauce can be made in advance and refrigerated for up to 2 days.
- Prep Time: 1 hour 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Keywords: Beef tenderloin, chimichurri, potato stacks, grilled beef, Argentinian sauce, gourmet steak recipe
