Roasted Beef Tenderloin with Chimichurri

A standout main course for Friendsgiving and the holiday season, this roasted beef tenderloin from Gaby Dalkin pairs a bold peppercorn crust with golden roasted potatoes and fresh, herb-packed chimichurri. Roasted together in the 5.25 qt. Signature Roaster, it makes an impressive centerpiece for holiday gatherings, with vibrant flavor that brings something fresh to the table.

3-4 pounds whole beef tenderloin, trimmed of all visible fat

Kosher salt

½ cup black peppercorns, coarsely crushed

1 pound baby potatoes, halved or quartered

¼ cup olive oil

For the Chimichurri:

2 cups mixed fresh herbs (basil, parsley, chives, cilantro)

2 cloves garlic

2 teaspoons red wine vinegar

2 tablespoons capers, rinsed and drained

½ cup olive oil

Kosher salt and freshly cracked black pepper, to taste

Let the tenderloin sit at room temperature for at least 1 hour. Preheat the oven to 475°F.

Fold the thin end of the tenderloin under the rest of the roast so it’s an even thickness. Tie it with kitchen twine at one-inch increments to hold it together.

Season the tenderloin generously with salt, then press the crushed peppercorns all over the surface, making sure to coat all sides. Toss the potatoes with olive oil and a big pinch of salt and pepper. Spread them at the bottom of a roasting pan. Place the tenderloin on top of the potatoes. Insert a meat thermometer into the thickest part of the tenderloin and roast until it registers 120-125°F for rare to medium-rare, about 25-30 minutes (longer if you want it medium).

Add the chimichurri ingredients to a food processor and pulse until finely chopped and combined. Taste and adjust the seasoning as needed.

As soon as the tenderloin comes out of the oven, remove it from the roasting pan, tent it loosely with foil and let it rest for 10 minutes. Return the roasting pan and potatoes back into the oven while the meat rests to crips them up a bit more.

Remove the twine, slice the tenderloin into ½-inch pieces and transfer back to the roasting pan with the roasted potatoes. Drizzle with the chimichurri and serve immediately.

Note: a larger tenderloin will need closer to 30-35 minutes depending on thickness, so trust the thermometer of the timer if your tenderloin is more in the 4–5-pound realm.