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Whole roasted beef tenderloin has never been so easy!

Roasted Beef Tenderloin with Chimichurri

This stunning centerpiece of a dish teaches you a few new skills while getting an insta-worthy recipe on the table for you and your guests to enjoy. You’ll pan-sear and roast a whole beef tenderloin and then make a simple pan sauce with wine, broth, and Herby Chimichurri. Perfect for a holiday or dinner party, it comes together in less than an hour, but looks and tastes like an all day affair.

Chef Tip: Tempering and resting are key steps when you’re working with big cuts of meat. Make sure you take the tenderloin out of the fridge to temper for at least one hour before cooking it, otherwise the outside will dry out before you reach the ideal temperature internally.


  • ½ stick unsalted butter

  • Haven’s Kitchen Herby Chimichurri

  • 1½ cups white wine

  • 2½ cups beef broth, divided

  • Salt

  • 2 tbsp all-purpose flour

  • 1 (2 - 3 lb) center-cut beef tenderloin roast, tempered for an hour

  • Cooking oil

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Set an oven rack in the middle position and preheat the oven to 450°F


Season the beef all over with salt. In a large oven-proof skillet over medium-high, add a glug of oil and then the beef. Sear on all sides, about 10 minutes total


Transfer the skillet directly to the preheated oven and roast for about 15 minutes, until a thermometer inserted into the center of the meat registers 120°F


Transfer the meat to a cutting board and let it rest, covered loosely with aluminum foil, for 10 minutes


Meanwhile, in a medium saucepan over medium heat, melt the butter. Add ½ the pouch of Chimichurri, the wine, 2 cups of beef broth, and a pinch of salt. Bring to a simmer and cook for about 20 minutes, until the liquid is reduced by about half


In a small bowl, mix the remaining ½ cup of broth with the flour to make a slurry


Once the wine mixture is reduced, lower the heat to low and whisk in the slurry, until the sauce is thickened. Slice the tenderloin into slices and drizzle with the chimi-wine sauce

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.


  • Calories = 420

  • Total fat = 25g

  • Total carbohydrates = 2g

  • Fiber = 0g

  • Protein = 40g

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