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Beef Tenderloin with Raspberry Chimichurri

Serves 4


18 oz. raspberries
3 cups parsley leaves, chopped
1/4 cup orange zest grated (2-3 large oranges)
3 tbsp. garlic chopped
2 tsp. lemon zest
3 tbsp. lemon juice
2 tsp. cumin ground
3 lbs. beef tenderloin center cut, tied


Combine 12 oz. raspberries with parsley, orange zest, garlic, lemon zest, lemon juice, and cumin in a food processor until well blended.
Season beef with salt and pepper. Roast or grill to desired doneness and slice.