Beef Tenderloin Chimichurri Stacks Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
