Chef Mike Brown, Jan 12, 2015 – De Lucas
Tenderloin with Sun Dried Tomato Chimichurri, Herb Oven Roasted Potatoes & Spicy Rapini
- 25 ea 6 oz beef tenderloins
- 16 ea garlic cloves
- 20 ea sun dried tomatoes
- 4 cups Italian parsley-washed
- 3 ea lemons-zested and juiced
- 3 cups extra virgin olive oil
- 1.5 cups red wine vinegar
- 4 tbsp chili flakes
- 1 cup fresh oregano
Potatoes:
- 12 lbs red potatoes-washed
- 2 tbsp rosemary -chopped
- 2 tbsp thyme- chopped
- 3 ea garlic cloves- chopped
- 1/2 cup extra virgin olive oil
- TT salt and pepper
Rapinni:
- 7 bundles rapinni
- ¾ cup extra virgin olive oil
- 4 ea garlic cloves- chopped
- 3 tbsp chili flakes
- TT salt
Start with the chimichurri. Place your sun dried tomatoes on a cutting board and chop into small pieces then place them with all other ingredients into a food processor and blend till evenly mixed.
Take 3/4 of the mixture and rub all over the steaks. Cover tightly with plastic wrap and refrigerate for 1 hr 30 min once we are ready to cook pull out 15 min earlier to allow to come up to room temperature. Just before you start to cook season with salt and pepper grill on both sides and place onto a sheet pan bake in 400f oven for 5 min on one side and 3 to 5 min on the other side depending on your desired temperature. Let rest for 5 to 8 min with tin foil covering meat garnish with rest of chimichurri
For the potatoes cut them into wedges and place in cold water for 30 min, once you are ready to cook them remove from water and place into an extra large bowl. Add your herbs, garlic, olive oil and salt and pepper toss till it is well coated.
Place on to baking sheet and bake in 400f over for 45 min till they are golden brown turning the pan once around the halfway mark with a large pot of water on the stove on high heat, let it come to a boil, season with salt and add your trimmed rapinni let cook for 5 to 10 min then drain and place in Iarge frying pan with olive oil, chilies and garlic. Cook for 5 min tossing frequently. Season with salt and pepper.