Pistachio-crusted Beef Tenderloin with Chimichurri Sauce - Canadian Beef
Chopped pistachio nuts make a unique crusted rub that contrasts with the tenderness of Beef Tenderloin. Let the chimichurri stand at room temperature while prep
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Ingredients
- Chimichurri
- 4 cloves garlic, minced
- 1 small red chili pepper, seeded and finely chopped
- ¼ cup (60 mL) finely chopped fresh parsley
- ¼ cup (60 mL) olive oil
- 1 tbsp (15 mL) red wine vinegar
- ½ tsp (2 mL) dried oregano leaves
- Salt
- pepper
- Beef Tenderloin
- 1 cup (250 mL) shelled unsalted pistachios
- 1½ lb (750 g) Beef Tenderloin Oven Roast, trimmed
- fresh ground pepper
- ¼ cup (60 mL) grainy Dijon mustard
- 2 tbsp (30 mL) liquid honey
- 8-9 baby potatoes, halved or quartered
- Olive oil
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