Ingredients

Directions

1. Chimichurri Sauce: Combine garlic, chili pepper, parsley, oil, vinegar and oregano in a bowl. Season with salt and pepper to taste. Set aside. 2. Beef Tenderloin: Finely chop pistachios in a blender or food processor. Place on a shallow plate. 3. Pat beef dry with paper towel and season generously all over with salt and pepper. 4. Combine mustard and honey in a small bowl. Brush all over beef in a thin layer. Press beef into pistachios, pressing to coat all over. Wrap tightly in food storage wrap, place on a plate and refrigerate for 30 minutes. 5. Line a large rimmed baking sheet with foil. Place potatoes on foil, drizzle with oil and season with salt and pepper to taste. 6. Unwrap beef and place on top of potatoes. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast for about 30 to 40 minutes for medium-rare, removing from oven when 15°F (8°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). See Tenderloin Cook Times chart. 7. Transfer roast to a cutting board, loosely cover with foil and let rest for 15 minutes. Meanwhile check that potatoes are tender. Return to oven to finish cooking while roast rests, if necessary; or If potatoes are tender, cover with foil to keep warm. 8. Carve roast across the grain into slices and serve with potatoes and Chimichurri Sauce.

Cuts Used in This Recipe

Pistachio-Crusted Oven Roast Beef with Chimichurri Sauce

Tenderloin

Pistachio-Crusted Oven Roast Beef with Chimichurri Sauce

Ingredients

Directions

Cuts Used in This Recipe

Tenderloin Premium Oven Roast

Short Tenderloin Tip Peeled

Butt Tenderloin Roast