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Recipes & Food Styling
Tenderloin Sliders with Cilantro Chimichurri
A “cure” for “Gibson’s withdrawals!”
It’s been a year since I’ve been out of the house, and Gibson’s withdrawals are no fun.
After the Christmas Beef Wellington turned out so well, I was back at Whole Foods Naperville first thing this morning for another cut of their fabulous tenderloin. The store was already “crawling” with people at 9 a.m. I made a bee line for the butcher counter and put in my order for the beef. While I waited I picked out some fabulous fluffly brioche buns. I could smell the fresh cilantro from all the way over in the produce section. I picked out two bunches of the cilantro to make chimichurri for the beef.
Couldn’t get home fast enough to make the sliders- knew they were going to be so good. After a week of cabbage soup; time for a treat!
As soon as I got home, I got out the Dutch oven and set it up on the stovetop. Over a medium flame, I sautéed 2 minced garlic cloves and 1/2 of a chopped red onion in some extra virgin olive oil and a 1/4 of a stick of butter. Then, I put pink Himalayan sea salt and freshly ground black pepper all around the tenderloin. I added the tenderloin to the cooked onions and garlic and got all of the sides brown. I added a basket of slice mushrooms and 3/4 of a bottle of Pinot Noir. I brought the wine to a bubble, then covered the Dutch Oven and set it in the oven on 375 for about 45 minutes. Turned out fantastic. While the beef cooked, I toasted the brioche buns and then buttered them. I made the chimichurri. The sliders were soooo good with a little horshradish sauce and the chimichurri. Here is the recipe for the Cilantro Chimichurri:
1 clump fresh cilantro
Juice of 2 lemons
2 garlic cloves, minced
1/4 red onion, chopped
1/4 cup exta virgin olive oil
1/2 teaspoon pink Himalayan sea salt
1/2 teaspoon freshly ground black pepper
Sprinkle of crushed red pepper flakes
Place all ingredients in food processor and pulse until well blended and creamy. Add as much oil, salt and pepper as desired.