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Tenderloin and Potatoes with Chimichurri Sauce

Prep Time: 5 min | Cook Time: 15 min | Serves: 4


  • 1 pound beef tenderloin
  • ½ cup red wine
  • 2 cups red potatoes; halved
  • 1 cup white onion; julienne
  • 3 cloves garlic; finely chopped
  • ½ cup water
  • Salt and pepper to taste
  • Serve with arugula


  • 1 cup extra virgin olive oil
  • ½ cup red pepper; finely chopped
  • ½ cup parsley; finely chopped
  • 2 cloves garlic; finely chopped
  • 1 tsp red wine vinegar
  • Salt, pepper and red pepper flakes to taste



Marinade the meat with salt, pepper, and red wine.

Preheat your Skillet for 5 minutes at a medium-high temperature (PL7 in PH induction unit)

While the pan warms, season the potatoes with onion, garlics, salt, and pepper; put aside.

Sprinkle water droplets into the Skillet; when the droplets bead and dance across the surface, turn heat down to medium (PL 5) add beef and sear without lid, on one side for 4-5 minutes.

Flip beef over and add seasoned potatoes around the meat. Add water. Reduce heat to medium low (PL 4) and cover with the lid.

Turn valve to Steam-Seal™ position, cook for approximately 10 minutes depending on the thickness of your meat and how rare you like your meat. Once done, remove to a wooden board and let rest for 1 minute.

While the meat is cooking, mix all the ingredients of for chimichurri in a deep bowl and season with salt and pepper to taste; add red pepper flakes if desired.

Mix and remove the potatoes, if necessary add a little water while mixing to absorb the juices that the meat left in the pan.

Slice the meat on the board and serve with the potatoes. Add your chimichurri sauce over the top to taste.

NOTES: If you're going to serve the meat as the main course. Divide the meat and potatoes into 4 equal portions and lay on a plate with arugula. And use the chimichurri sauce as dressing.

Tenderloin and Potatoes with Chimichurri Sauce

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