Beef Tenderloin Roulade with Portabella red wine sauce is a special meal to serve to a crowd. It’s great when you want to splurge during the holidays.
Beef Tenderloin with Chimichurri
Beef tenderloin is seared and smoked, then sliced and placed on top of toasted French bread and drizzled with Chimichurri. This is an impressive appetizer or first course to serve at your next gathering.
Tenderloin is an expensive cut of meat, so make sure to take care and not overcook it. Season it well and make sure to let it rest before slicing.
If you don’t want to serve this as an appetizer, you can easily turn it into an extravagant lunch or dinner. Cut the bread into large pieces and serve the dish as sandwiches.
1 cup canola oil, plus extra for grilling
1 bunch parsley
1 bunch cilantro
1/4 cup oregano
1/4 cup chopped shallots
2 or 3 cloves garlic
2 tablespoons chopped chives
2 tablespoons thyme
1/4 cup lime juice
1/4 cup white vinegar
1 (4-pound) whole beef tenderloin
Smoked paprika, for color
Salt and pepper, for taste
1 loaf French bread, sliced into 1-inch-thick pieces
Combine all ingredients in a food processor and blend until a chunky paste, scraping down the sides as needed. Refrigerate for at least 1 hour or overnight.
Prepare a smoker for indirect cooking at 200 degrees F (93 degrees C). Add a small chunk of hardwood to the hot coals for smoke flavor.
Season the tenderloin with paprika, salt, and pepper.
Heat a large skillet over medium-high heat and add a little oil. Sear the tenderloin on all sides.
Add the tenderloin to the smoker and cook until an internal temperature of 135 degrees F (57 degrees C), about 45 minutes.
Remove the tenderloin from the smoker and let rest at least 15 minutes before slicing.
Meanwhile, brush the bread with oil and lightly grill.
To serve, place a slice of tenderloin on a slice of grilled bread and drizzle with the chimichurri sauce.