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Latin Herb-Crusted Beef Tenderloin With Avocado Chimichurri

Per Serving

Latin Herb-Crusted Beef Tenderloin With Avocado Chimichurri

Makes: 25 servings
Serving Size: 1 (3 1/2-oz) slice beef and 2 tsp sauce
Calories 170
Fat 8 g
Saturated Fat 2 g
Carbohydrate 4 g
Fiber 1 g
Sugars 1 g
Cholesterol 55 mg
Sodium 350 mg
Potassium 350 mg
Protein 21 g
Phosphorus 215 mg
Choices: Lean Protein 3, Fat 1
  • Makes: 25 servings
  • Serving Size: 1 (3 1/2-oz) slice beef and 2 tsp sauce
  • Preparation Time: 25 minutes
  • Cooking Time: 55 minutes


Herb Crust
1 Tbsp. dried thyme
1 tsp. ground cumin
1 Tbsp. dried oregano
1 Tbsp. garlic powder
1 Tbsp. dried rosemary
1 Tbsp. kosher salt
1 Tbsp. cracked black pepper
1 tsp. avocado oil
Avocado Chimichurri
1 1/2 limes, juiced (2 Tbsp. juice)
1 (4-oz) Hass avocado
1 tsp. ground coriander
2 tsp. rice vinegar
1 tsp. kosher salt
1/2tsp.cracked black pepper
3Tbsp.avocado oil
2cupspacked cilantro, finely chopped
1/2medium Spanish onion, cut into 1/8-inch cubes (1/2 cup)
1(5-lb) beef tenderloin (ask your butcher to trim any fat for you)
2tsp.avocado oil
3cupssliced Spanish onion (about two medium onions)
4cloves garlic, peeled and finely chopped


  1. Preheat oven to 400° F.
  2. Add the herb crust ingredients to a bowl and mix well with a spoon to create a lovely paste. Set aside.
  3. Add the avocado chimichurri ingredients to a food processor. Pulsate until mixture comes together, resembling a slightly chunky salsa. Taste to check the seasoning; if it is not correct, adjust as necessary. Transfer the mixture to a bowl, cover with plastic wrap, and place in the refrigerator until ready to serve.
  4. Cut 4 inches from the skinny end of the beef tenderloin and reserve it for another recipe. Rub the herb crust mixture onto the top of the tenderloin, making sure to rub it into the meat and cover every inch. (This is important because you want the herb crust to fuse with the tenderloin.) Set aside for 5 minutes at room temperature so the herb crust can settle into the meat.
  5. Preheat a large flat skillet or any pan big enough to hold the tenderloin over medium-high heat. Add the 2 tsp. avocado oil to the pan, and wait a few seconds so the oil heats up. Place the meat with the herb crust down and sear for 3 minutes. Repeat on the other side. Remove the meat from the pan and set aside.
  6. To the same pan, add the 3 cups sliced onions and garlic, and cook the onions down over low heat. Transfer the mixture to a baking sheet, creating a bed for the meat. Place the tenderloin on the baking sheet with herb crust facing up. Cook in the oven for 45 minutes.
  7. Remove the baking sheet from the oven and place the tenderloin on a cutting board to rest for 10 minutes before cutting. This allows the juices to settle. Place the onions in a bowl, cover with plastic wrap, and set aside until ready to serve.
  8. For each serving, cut a 3 1/2-oz slice of meat and top with 2 Tbsp onions and 2 tsp avocado chimichurri.

Adapted from Chef Ronaldo's Sabores de Cuba by Ronaldo Linares.


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