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Beef tenderloin with chimichurri butter and filo vegetable roll-ups  

To be serve with : Terrazas Reserva Cabernet Sauvignon 


Chimichurri is a staple in South American cuisine, a spicy butter mix that enlivens roasts and vegetables. Here it is added to the rich tenderloin cut of beef both during the cooking and – in French fashion – just before serving. The combination works perfectly with the meaty vegetable roll-ups and will make your dining room smell heavenly.

  chapeau right

 

Beef tenderloin with chimichurri butter and filo vegetable roll-ups


Beef tenderloin with chimichurri butter and filo vegetable roll-upsServes 4 as a main course
Ingredients :
 
1 kg of beef tenderloin
Salt and pepper to taste
 
For the chimichurri butter :
50 g butter, at room temperature
1 tsp oregano
1 tsp chili powder
1/2 tsp thyme
2 cloves garlic, pressed or minced finely
1 tsp paprika
Salt and pepper to taste
 
For the roll-ups :
2 filo pastries
200 g liverwurst or liver paté
1 carrot
1 zucchini
2 potatoes
1 red pepper
100 g mushrooms
3 spring onions
Salt and pepper to taste
2 Tbs olive oil
 
Preparation :
 
Julienne the carrots in fine strips and finely slice the potatoes and zucchini. Blanche the carrots, potatoes and zucchini in boiling water for two minutes. Drain and reserve. Julienne the red pepper and sauté in a deep frying pan with the olive oil. Slice the mushrooms and the spring onions and add to the pan, cooking until they are soft and fragrant. Lay the filo pastry onto a board, add a layer of potatoes onto the pastry and then add a layer of zucchini slices. At one end of the roll, place a line of peppers, then a line of mushrooms and onion, finish with the liverwurst. Start to roll the pastry starting from where the vegetables are. Take care the filling does not come out of the ends. Reserve.
 
Preheat the oven to 180° C / 350° F. Cut the loin into four portions, using a bit of string to tie the loin into a cylinder shape. Mix the spices and garlic with the butter until smooth. Form into a log and place in a refrigerator, reserving 4 tsp. Season the loin and bake in oven for 10 minutes. Remove from the oven and place one teaspoon of the chimichurri butter on each portion. Return the loins to the oven for another ten minutes. Allow the meat to rest for ten minutes, keeping warm under a aluminum foil.
 
While the meat is resting, turn down the oven to 160° C / 320° F. (You might want to open the door for a few minutes to speed up the process of bringing down the temperature.) Place the rolls on a baking tray and bake until the pastry is cooked, about 5-7 minutes.
 
Beef tenderloin with chimichurri butter and filo vegetable roll-ups
 
Presentation :
 
Place the cooked loin in the center of the plate and top with a slice from the chimichurri butter log. Cut two slices of roll and place on top of each other; place them next to the loin.

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Terrazas Reserva Cabernet Sauvignon 2012

THE WINE

Cabernet Sauvignon 2012
980m


Appellation

Rating:

Stephen Tanzer's
90
Descorchados
91
James Suckling
92

Intense garnet red. Predominance of spicy...

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