Beef Tenderloin Chimichurri Stacks Recipe

Introduction

Beef Tenderloin Chimichurri Stacks are an elegant yet approachable dish perfect for impressing guests or enjoying a special weeknight dinner. Tender beef filets are layered with crispy smashed potatoes and vibrant chimichurri sauce, creating a delightful combination of flavors and textures.

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

Instructions

1. Step 1: Slice the beef tenderloin into about 12 filets, each approximately 1 inch thick and weighing 4-8 oz.
2. Step 2: Gently pound each filet to even out thickness and size.
3. Step 3: Place the filets on a wire rack over a baking sheet, salt generously on both sides, and refrigerate uncovered for 1 hour. Remove 30 minutes before cooking.
4. Step 4: In a large pot, bring salted water to a boil. Add potatoes and cook until easily pierced with a knife, about 20-30 minutes. Drain and let potatoes rest in a strainer for 20-30 minutes.
5. Step 5: Prepare the chimichurri sauce (see steps below).
6. Step 6: Gently smash each potato with the bottom of a measuring cup. Coat both sides with olive oil and sprinkle with salt.
7. Step 7: Preheat a griddle to medium heat for 5 minutes.
8. Step 8: Add oil to one side of the griddle and place the potatoes. Press gently with a spatula and cook until crispy on both sides, about 10 minutes.
9. Step 9: Increase heat to high on the other side of the griddle. Add oil and sear the steaks for 1-2 minutes per side for medium-rare. For more doneness, move steaks to a cooler area of the griddle and cook longer.
10. Step 10: Assemble 4 stacks by layering steak, potato, chimichurri, then repeat with steak, potato, chimichurri, and top with a final steak and chimichurri. Serve one stack per person.
11. Step 11: For the chimichurri sauce, remove leaves from parsley and cilantro, then roughly chop them along with fresno chiles and scallions.
12. Step 12: In a food processor, combine chopped herbs, chiles, scallions, red wine vinegar, grated garlic, and olive oil. Pulse a few times, then season with salt, pepper, and optional cumin.
13. Step 13: Transfer sauce to a bowl, stir in parmesan, and add extra olive oil as needed for desired consistency.

Tips & Variations

• Use a meat thermometer to check doneness if unsure; medium-rare is about 135°F (57°C).
• Swap gold potatoes for fingerlings or new potatoes for a different texture.
• Adjust chili quantity in chimichurri to control spice level.
• Add a squeeze of fresh lemon juice to brighten the chimichurri flavor.

Storage

Store leftover steak, potatoes, and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat steaks gently in a skillet over low heat and crisp potatoes in a hot oven or skillet. Chimichurri is best served fresh but can be kept refrigerated and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can substitute beef tenderloin with sirloin, ribeye, or even flank steak, but cooking times and tenderness may vary.

How spicy is the chimichurri sauce?

The heat depends on the amount of fresno chiles used. Start with one and adjust to taste for a mild to medium spice level.

Beef Tenderloin Chimichurri Stacks Recipe

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★★★★★

4.6 from 115 reviews

Beef Tenderloin Chimichurri Stacks combine tender, perfectly seared beef with crispy smashed gold potatoes layered with fresh, vibrant chimichurri sauce. This elegant yet approachable dish features juicy beef filets paired with golden, crispy potatoes and a zesty herb sauce, making it a flavorful and impressive main course perfect for any occasion.

• Author: Clara
• Prep Time: 1 hour 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Argentinian-inspired

Ingredients

Scale 1x2x3x

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, leaves removed)
• ⅓ cup cilantro (leaves removed)
• 1–2 fresno chiles (rough chopped)
• 3 scallions (white and green parts, rough chopped)
• ½ garlic clove (freshly grated)
• 2 tbsp red wine vinegar
• ¼ cup olive oil (+ more for desired consistency and topping)
• Salt and pepper (to taste)
• 1 pinch cumin (optional)
• ⅓ cup Parmesan cheese (freshly grated)

Instructions

1. Slice & Pound the Tenderloin: Cut the beef tenderloin into about 12 filets, each approximately 1 inch thick and weighing 4-8 oz. Gently pound each to an even thickness and uniform size.
2. Salt and Refrigerate: Place filets on a wire rack over a baking sheet, season generously with salt on both sides. Refrigerate uncovered for one hour, then remove and let sit at room temperature for 30 minutes before cooking.
3. Boil the Potatoes: Bring a large pot of salted water to a boil. Add the small gold potatoes and cook until easily pierced with a knife, about 20-30 minutes. Drain and allow them to rest in a strainer for 20-30 minutes to dry out.
4. Make Chimichurri Sauce: While potatoes rest, prepare the sauce. Remove leaves from parsley and cilantro, roughly chop herbs, fresno chiles, and scallions. Place all chopped ingredients in a food processor along with red wine vinegar, grated garlic, olive oil, salt, pepper, and an optional pinch of cumin. Pulse a few times to combine. Transfer to a bowl, stir in grated Parmesan, and add olive oil to adjust consistency.
5. Prepare Potatoes for Cooking: Gently smash each potato using the bottom of a measuring cup. Coat both sides with olive oil and season lightly with salt.
6. Griddle the Potatoes: Preheat a griddle over medium heat for 5 minutes. Add olive oil and place potatoes on the griddle. Press down gently with a spatula and cook until crispy and golden on both sides, approximately 10 minutes.
7. Sear the Steak: On the other side of the griddle, increase heat to high. Add olive oil and sear each steak filet for 1-2 minutes per side to achieve medium-rare. For more doneness, move steaks to a cooler area on the griddle and cook longer as desired.
8. Assemble the Stacks: Make 4 stacks per serving with the following layers: steak, potato, chimichurri, steak, potato, chimichurri, and a final steak on top. Drizzle with extra chimichurri sauce before serving.

Notes

• Use uniform small gold potatoes to ensure even cooking and stacking.
• Adjust chimichurri heat by adding fewer or more fresno chiles according to preference.
• Allowing the beef to rest at room temperature before cooking improves searing.
• Smashed potatoes can be prepared ahead and kept in the fridge, but cook just before serving for crispiness.
• Medium-rare steak sear times may vary depending on thickness and heat intensity.

Keywords: Beef tenderloin, chimichurri sauce, smashed potatoes, grilled steak, Argentinian recipe, herb sauce, steak stacks