Beef Tenderloin


Serves 1

  1. 1 200g Angus Beef Tenderloin
  2. 2 garlic cloves, smashed
  3. 2 tbsp fresh rosemary
  4. 2 tbsp olive oil
  5. 1 tsp Himalayan Pink sea salt
Chimichurri Sauce (MUST HAVE for it is the best accompaniment for grilled meats!): 
  1. 1 cup parsley ( resh flat leaf)
  2. 3 cloves garlic
  3. 1 tbsp fresh oregano
  4. 3 tbsp extra virgin olive oil
  5. 1 tbsp red/white wine vinegar
  6. Pinch of sea salt
  7. Dash of ground black pepper
  8. A little red pepper flakes
  1. Place a plastic wrap over the tenderloin and pounding it using a mallet/ back of your knife to break collagen. Best way if you want to pan fry/grill to get that tender juicy meat.
  2. Marinade steak with garlic, olive oil, rosemary for an hour in the fridge. 
  3. Bring it out to room temperature. Sprinkle with pink sea salt.
  4. Heat up cast iron skillet and cook 2 mins until steak release easily from bottom of pan, flip over for another 2mins. Cook an additional 2 mins or until desired fineness.
  5. Stand for 5-10 mins to lock in the juice before cutting.
Chimichurri Sauce:
  1. Combine all in a food processor and do several pulses. Do not blend too finely into a paste for some texture.

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