Grilled Grass-Fed Beef Tenderloin
Cracked Olive-Feta Chimichurri & Asparagus
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Lip-schmacking beef tenderloin is the star of this styling summer spread. AAA grass-fed beef earns its stripes on the barbecue while fitting accompaniments come together. Grilled spears of asparagus are an elegant side, alongside fingerling potatoes roasted with finesse. The ultimate grilled meat condiment, chimichurri gets creative with cracked olives and crumbled feta in a zesty, herby mélange.
We will send you:
- 11oz Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 1 Lemon
- 450g Fingerling potatoes
- 6g Chives (or garlic chives)
- 1 Bunch of asparagus
- 15g Minced roasted garlic
- 40g Olives
- 60g Feta
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Milk
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
BBQ
Total Fat
40 g
Saturated Fat
11 g
Sodium
1740 mg
Total Carb
55 g
Sugars
7 g
Protein
50 g
Fibre
10 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Heat the BBQ on high, making sure to oil the grill first. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Grill the steaks
Meanwhile, pat the steaks* dry with paper towel; season with ½ the remaining spices and S&P. Add to the BBQ and grill, 2 to 3 min. per side, until cooked as desired. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Grill the asparagus
Meanwhile, remove the woody ends of the asparagus. In a medium bowl, combine the asparagus, a drizzle of oil, the remaining spices and S&P. Add to the BBQ and grill, turning often, 3 to 6 min., until crisp-tender. Transfer to a plate.
Make the cracked olive-feta chimichurri
Zest and juice the lemon. Thinly slice the chives. Pit and roughly chop the olives. Roughly chop the cheese. In a small bowl, combine the lemon juice, lemon zest, chives, garlic, olives, cheese, 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the potatoes, steaks and asparagus between your plates. Spoon the cracked olive-feta chimichurri over. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
