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Beef Tenderloin & Watercress Chimichurri
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Nutrition Facts
Serving Size 190 g
(Approx. 8 Servings)
Amount Per Serving
Calories 650 Calories From Fat 480
% Daily Value*
Total Fat 53 g 82%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 470 mg 20%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 35 g
Vitamin A 4% • Iron 30%
Vitamin C 8% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Beef Tenderloin & Watercress Chimichurri
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Prep Time
4 hours
Cook Time
40 minutes
Total Time
4 h 40 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

3 1/2 Lb trimmed whole tenderloin
1/4 cup(s) Adams Reserve Rib, Roast and Steak Rub, as needed for seasoning
1 cup(s) watercress, roughly chopped
1 cup(s) Italian parsley, leaves only loosely packed
1/4 cup(s) fresh oregano, leaves only tightly packed
4 cloves of garlic, smashed
1/4 cup(s) shallots, minced
1/3 cup(s) red wine vinegar
2/3 cup(s) extra virgin olive oil
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Instructions

1
Season tenderloin liberally on all sides with Adams rub. Cover with plastic wrap and refrigerate for at least 4 hours.
2
While meat is marinating, make chimichurri by combining watercress, parsley, oregano, garlic, shallot, and vinegar together into a food processor.
3
Pulse until all herbs are finely chopped, remove to a bowl or jar and whisk in olive oil. Season to taste with salt and pepper. Set aside.
4
Preheat grill to 375˚F or medium high.
5
Spray grill with non-stick spray, and place tenderloin on grill. Cook for 2 to 4 minutes on each side, or until tenderloin has nice grill marks on all sides.
6
Turn grill down to low heat, if using charcoal simply shift charcoal to one side of grill and place tenderloin on opposite side of grill away from direct heat.
7
Allow to cook for approximately 20 to 25 more minutes or until meat reaches your desired doneness; 135˚F to 140˚F is perfect.
8
Allow meat to rest before slicing and drizzle with chimichurri as needed. Season to taste.
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