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Gluten Free Beef Tenderloin with Chimichurri Sauce

Gluten Free Beef Tenderloin with Chimichurri Sauce

Gluten Free, Grain Free, Dairy Free, Soy Free, Egg Free, Nut Free

Prep Time Cook Time Total Time Yield

5 Minutes 50 Minutes 55 Minutes 6-8 Servings

Per Serving: 164 calories, 5.5g fat, 0.5g carbs, 20g protein

1 tenderloin roast

Oil to drizzle

Pinch of sea salt and black pepper

Chimichurri Sauce (see recipe)

Optional vegetables:

Chopped celery, carrots, onion,

and whole garlic cloves

Cooking Tips:

Always remove your roast 5-10

degrees early from desired doneness


Rare: 120F-125F

Medium Rare: 125F-130F

Medium: 135F-140F

Medium-Well: 140F-145F

Well Done: 150F

Remove the tenderloin from the

refrigerator an hour before roasting and

let it come to room temperature. Preheat

oven to 400F.

Tie the end of the tenderloin to make it

even in thickness, tucking up the thinner

tail if you don't have string to tie. Insert a

probe thermometer into the thickest part

of the roast and place in a shallow

roasting pan. Pile all the vegetables,

including the garlic, garlic around in the

middle of the roasting pan and drizzle

with oil.

Place the beef on top of the vegetables

and drizzle tenderloin with oil and

season well with salt and pepper,

rubbing it all over the meat

Roast 25 to 45 minutes, or until the

internal temperature reaches the desired

temperature. Loosely cover with foil and

allow to rest for 15 minutes before


Gluten Free Chimichurri Sauce

Gluten Free, Grain Free, Dairy Free, Soy Free, Egg Free, Nut Free

table with 4 columns and 2 rows

Prep Time

Cook Time

Total Time


10 Minutes

0 Minutes

10 Minutes

4 Servings

table end

Per Serving: 265 calories, 29g fat, 4g carbs, .5g protein

1 cup fresh parsley, firmly packed

1 cup fresh cilantro, firmly packed

1/4 cup fresh oregano leaves

3-6 cloves of garlic

2 tablespoons green onion, chopped

1/2 cup olive oil

2 tablespoons red wine vinegar

Pinch of red pepper flakes

Sea salt and pepper to taste

Cooking Tip:

This sauce goes very well on all grilled meat, fish and poultry. Try this on the cauliflower rice

Pulse the garlic in the food processor until finely chopped.

Add the parsley, cilantro, and oregano. Pulse briefly, until finely chopped.

Transfer the mixture to a separate bowl. Add the oil and vinegar and stir.

Season with salt, pepper and red pepper flakes to taste.

Store in the refrigerator until ready to serve.

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