SIGNATURE MONTANA | 79
Chimichurri Sauce
INGREDIENTS:
• 4 cups Cilantro
• 4 cups fresh flat-leaf parsley
• 4 cups extra-virgin olive oil
• 2 tablespoons dried red pepper flakes
• 1 tablespoon Kosher salt
• 1 tablespoon garlic cloves, finely chopped
• ½ cup red wine vinegar
• ½ cup lime juice
INSTRUCTIONS:
1. Mix all ingredients except the extra virgin olive oil in a blender.
2. Slowly drizzle in the extra virgin olive oil.
Steak
INGREDIENTS:
• 8-10 oz beef tenderloin steak
• Salt, to taste
• Pepper, to taste
• Fresh Garlic, finely chopped
INSTRUCTIONS:
1. Rub tenderloin liberally with salt, pepper, and garlic
2. Cook over Open flame to desired Doneness (Anything over Medium is
just crazy talk!)
• Conventional oven: Heath oven to 475 degrees. Place tenderloin on
a roasting rack and roast until the center of the thickest part reaches
120 degrees for rare, 125 degrees for medium-rare, about 25 to 30 minutes.
Plating
1. Place sides on a plate
2. Smear Chimichurri on the plate
3. Cut Steak in half
4. Place steak on the plate
Side Suggestions
Pairs nicely with baked potato and grilled asparagus.
Servings: 4
Beef Tenderloin with Chimichurri
