Skillet Beef Tenderloin with Chimichurri Sauce

Ingredients

Beef tenderloin

1½ - 2 lb center cut-beef tenderloin, trimmed

1½ teaspoons kosher salt

1 teaspoon ancho chilli powder

1 teaspoon smoked paprika

½ teaspoon cumin

½ teaspoon pepper

1 tablespoon of olive oil

Chimichurri Sauce

½ cup olive oil

½ cup parsley

¼ cup mint

¼ cup oregano

2 garlic cloves, grated

1 tablespoon red wine vinegar

½ teaspoon chilli flakes

Kosher salt

Pepper

Preparation

Add salt, chilli powder, smoked paprika, cumin, and pepper to a small skillet. Toast over medium-low heat until fragrant, about 1 to 2 minutes. Transfer to a bowl and stir to combine.

Sprinkle rub on all sides of the beef making sure it is completely coated. Let sit at room temperature for 1 hour.

Preheat the oven to 400℉ (200℃) degrees.

Heat oil in your Ultimate Skillet over medium high heat. Add beef tenderloin and sear until browned on all sides, about 6 to 8 minutes. Add pan to the oven and roast until an instant read thermometer inserted into the thickest part of the beef reads 120℉, about 20-25 minutes.

Remove from beef oven and let rest for 10-15 minutes before serving.

In the bowl of a food processor, add oil, parsley, mint, oregano, garlic, vinegar, and chilli flakes. Pulse until combined. Season with salt and pepper and add to a small bowl.

Remove from beef oven and let rest for 10-15 minutes before serving.

In the bowl of a food processor, add oil, parsley, mint, oregano, garlic, vinegar, and chilli flakes. Pulse until combined. Season with salt and pepper and add to a small bowl.

Slice tenderloin and drizzle with chimichurri sauce. Enjoy!