With this recipe for beef tenderloin with chimichurri puree and grilled mushrooms you can impress your guests and make them feel like they are in a fine restaurant!
Grilled beef tenderloin in itself is a very tasty piece of meat but it is important to cook it well, to preserve its juices and to accompany it accordingly with good ingredients to take it off!
For guaranteed baking therefore I use it Broil King digital thermometer which accurately measures the temperature of the meat and I can easily and quickly adjust the cooking I want, depending on the meat I choose. In fact, it has 2 pins so that we can monitor the cooking in 2 separate pieces at the same time! Only if you try it will you understand its power!
Recipe for Fillet of beef with chimichurri puree and grilled mushrooms
Preparation time: 25 minutes
Portions: 2
Recipe ingredients
- 1 large beef fillet 300-350 g
- 500 g golden trumpet mushrooms
- 30 g of butter
For the chimichurri puree:
- 4 tbsp olive oil
- 1 medium white onion
- 2 cloves of garlic
- 1 hot pepper horn
- 2 limes
- ½ bunch of chives
- ½ bunch of coriander
- ½ bunch of parsley
- Salt
- Pepper
Execute Recipe
- We start by carefully cleaning the mushrooms with a brush or by hand from any dirt.
- For the best possible result, grill the mushrooms on the barbecue, on the Broil King cast iron griddle which has a fine porcelain coating and its smooth side is perfect for sautéing or frying.
- We therefore apply the cast iron plate inside the barbecue replacing 2 pieces of its grates and heat it well for a few minutes.
- At the same time, lightly brush the veal fillet with a little olive oil.
- As soon as the bbq is heated, place the fillet on the grill and put a pin from the digital thermometer in its center. We choose from the thermometer the type of meat and the roasting we want and simply follow the instructions. So simple!
- It’s incredible how easy barbecuing can become now and always have the perfect doneness.
- Together we proceed with the mushrooms which will take 8-10 minutes in total.
- Place the butter on the plate and then the mushrooms, a little salt and pepper.
- Let them saute for a few minutes and stir them with a spatula or tongs so that they are all wilted and cooked evenly.
- Once the fillet is ready, remove it from the barbecue, add salt and pepper to all sides and let it rest for 5 minutes.
- Accordingly, remove the mushrooms as soon as they caramelize and place them in a bowl with cling film to keep them warm before serving.
Preparation of the chimichurri puree
- In a deep pan or a wide pot, add the olive oil, the chopped onion, the chopped garlic and the hot pepper.
- Be careful with the amount of pepper to make it as hot as you want. You can use half for a milder effect.
- Sauté at a moderate temperature for 6-8 minutes until they soften, without taking on a strong color.
- Add salt, freshly ground pepper, herbs and lime juice.
- Blend quickly for 2 minutes until wilted and pour the chimichurri puree mixture into a large blender.
- Beat well until you get a velvety texture.
Serving
On a large plate, make a ring with the mushrooms and in the center add a good amount of the chimichurri puree.
Alternatively, divide the mushrooms and puree between two plates, cut the fillet in half and place it in the center of each plate.
The veal fillet with chimichurri puree and grilled mushrooms is ready, and with it you will impress even the most demanding guests!
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