Creamy Chimichurri Beef Tenderloin
with Rice & Garlicky Roasted Broccoli
- Milk
Creamy, tangy, herbaceous chimichurri sauce takes pork filets to the next level for an easy-yet-impressive meal. You'll spoon it over juicy roasted pork and serve it alongside savory, garlicky broccoli and fluffy, buttery rice for a dish that's as flavor-packed as it is easy to make.
½ cup
Jasmine Rice
1 teaspoon
Garlic Powder
2 ounce
Chimichurri
10 ounce
Beef Tenderloin Filets
1.5 tablespoon
Sour Cream
()
1 unit
Broccoli
Salt
Pepper
Butter
()
Cooking Oil
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Cut broccoli into bite-size pieces if necessary.
• Pat pork* dry with paper towels; season all over with half the garlic powder (you’ll use the rest in the next step), salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). Transfer pork to one side of a baking sheet. (For 4 servings, spread pork out across entire sheet.)
Swap in chicken* or beef* for pork. Cook until chicken is browned and cooked through, 3-5 minutes per side, or until beef reaches desired doneness, 4-7 minutes per side. Transfer to a cutting board to rest.
• On opposite side of sheet from pork, toss broccoli with a drizzle of oil, remaining garlic powder, salt, and pepper. (For 4 servings, toss broccoli on a second baking sheet.) • Roast on top rack until pork is cooked through and broccoli is browned and tender, 12-15 minutes. (For 4, roast broccoli on top rack and pork on middle rack, swapping rack positions halfway through.) • Transfer pork to a cutting board to rest for at least 5 minutes.
Skip roasting chicken or beef. Spread broccoli across entire sheet.
• While pork and broccoli roast, in a small bowl, combine chimichurri and sour cream.
• Thinly slice pork crosswise. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. • Divide rice and broccoli between plates in separate sections. Top rice with pork; spoon creamy chimichurri over pork. Serve.
Slice chicken or beef against the grain.
Beef is fully cooked when internal temperature reaches 145°.
