Beef Tenderloin in Orange Chimichurri Glaze with Sweet Potato Purée and Pomegranate-Avocado Salsa - photo 1
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Beef Tenderloin in Orange Chimichurri Glaze with Sweet Potato Purée and Pomegranate-Avocado Salsa

Pikantne Latin American cuisine Main dishes 90 min Medium 6 wyświetleń ~103.96 PLN - (0)
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Description

A modern dish of Latin American cuisine that combines juicy beef tenderloin with an intense, herby chimichurri glaze with a hint of orange and creamy roasted sweet potato puree. Complementing it is a fresh, seasonal salsa made with pomegranate seeds, orange, and avocado, which adds acidity and crunch. The dish combines textures: tender meat, velvety puree, and juicy, slightly spicy salsa. Perfect for an elegant dinner or special occasion — it delights with its color, flavor composition (sweetness of the sweet potato, acidity of the citrus, herby freshness of the chimichurri), and elegant presentation on the plate.

Ingredients Used

Ingredients (20)

Servings:
4
  • Beef tenderloin 800 g
  • Sweet potato 1.5 szt.
  • Butter 50 g
  • Milk 50 ml
  • Olive oil 30 ml
  • Orange 1 szt.
  • Lime 1.2 szt.
  • Avocado 1 szt.
  • Pomegranate seeds 100 g
  • Red onion 1 szt.
  • Garlic 3 ząbki
  • Fresh cilantro 30 g
  • Fresh parsley 1 pęczek
  • Honey 15 ml
  • Red wine vinegar 1 łyżka
  • 🌿 Przyprawy
  • Chili flakes 2 szczypty
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Toasted sesame seeds 10 g
  • Microgreens (for decoration) 20 g
💰 Szacowany koszt dania: ~103.96 PLN (25.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Sweet Potato Puree

1

Preheat the oven to 200°C (fan 180°C). Wash the sweet potatoes and dry them. Cut them in half or into thick slices (if they are very large), and place them skin side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of oil (15 g) and lightly sprinkle with salt. Bake for 35–40 minutes, until the sweet potatoes are soft — you can check this by inserting a knife: it should go in smoothly without resistance.

Ingredients: Sweet potato, Olive oil, Salt
Use a baking tray with higher sides and parchment paper to prevent the sweet potatoes from sticking. If the sweet potatoes are small, reduce the baking time to 25–30 minutes. Do not peel the skin before baking — it adds flavor and protects the flesh.
2

When the sweet potatoes are soft, remove them from the oven and set aside to cool slightly (5 minutes). Using a spoon, scoop the flesh into a bowl. Add butter (50 g) and 30–40 ml of milk (add more gradually if needed). Add the grated zest of 1/2 orange (about 1 g of zest) and the juice of half a lime (about 15 g). Mash with a potato masher or use an immersion blender in short pulses to achieve a smooth but not watery puree. Season with salt and 1 pinch of pepper.

Ingredients: Sweet potato, Butter, Milk, Orange, Lime, Salt, Black pepper
It's best to use a potato masher or an immersion blender on low speed. If the puree is too thick, add milk in increments of 10 ml. Adding orange zest is a subtle touch — do not add the white pith (bitter).

Pomegranate and Avocado Salsa

3

Prepare the salsa: peel and finely chop the red onion (150 g) into cubes about 3–4 mm. Squeeze the juice from 1/2 orange (about 50 g) and from half a lime. Cut the avocado in half, remove the pit, scoop out the flesh, and dice it into cubes about 1 cm (200 g). In a large bowl, combine the pomegranate seeds (100 g), chopped onion, avocado, and the juice from the orange and lime. Add 1 tablespoon of wine vinegar (15 g), 1 teaspoon of oil (15 g → use 1 tablespoon from the pool), a pinch of chili flakes (0.5 teaspoon from the pool 2 g), and a pinch of salt. Gently mix to avoid mashing the avocado. Taste and adjust seasoning as needed.

Ingredients: Red onion, Orange, Lime, Avocado, Pomegranate seeds, Red wine vinegar, Olive oil, Chili flakes, Salt
Use a sharp knife to cut the avocado and onion. If the avocado is very soft, mix gently with a wooden spoon to avoid making a puree. The salsa should be fresh — prepare it no more than 20–30 minutes before serving.

Chimichurri and glaze

4

In a bowl, add finely chopped coriander (30 g) and parsley (30 g). Finely chop 3 cloves of garlic (15 g) or press them through a garlic press. Add 2 tablespoons of olive oil (30 g), the juice of 1/2 orange (about 50 g), 1 tablespoon of honey (15 g), and 1 tablespoon of wine vinegar (15 g). Add 1/2 teaspoon of salt (about 2.5 g) and 1/2 teaspoon of pepper, as well as 1/2 teaspoon of chili flakes. Mix vigorously — a smooth, slightly runny emulsion with distinct green leaves should form.

Ingredients: Fresh cilantro, Fresh parsley, Garlic, Olive oil, Orange, Honey, Red wine vinegar, Salt, Black pepper, Chili flakes
Use a knife to finely chop the herbs or pulse them briefly in a food processor (be careful not to turn the herbs into a paste). The glaze should be smooth, and the honey neutralizes the acidity of the orange — gradually adjust the sweetness.

Preparing the tenderloin

5

Remove the meat from the refrigerator 20–30 minutes before frying to bring it to room temperature (this helps with even cooking). Pat the meat dry with paper towels and season evenly with salt and pepper on both sides (use about 2 g of pepper and 2–3 g of salt). Heat a large skillet (preferably cast iron) over high heat — it should be very hot. Add 1 tablespoon of oil (15 g). Place the tenderloin in the skillet and do not move it for 2–3 minutes to achieve a good crust. Flip and cook for another 2–3 minutes for steaks that are 2–3 cm thick for medium-rare (internal temperature 54–57°C). If the tenderloin is whole, after searing, sear the other sides or finish in an oven preheated to 180°C for 8–12 minutes, depending on thickness and preference.

Ingredients: Beef tenderloin, Olive oil, Salt, Black pepper
Use a kitchen thermometer to accurately determine the level of doneness (54–57°C for medium-rare). A cast iron skillet with a diameter of 26–28 cm is best for searing. Do not pierce the meat with a fork — you will lose juices.

Glaze

6

At the end of frying (the last minute), brush or spoon the prepared chimichurri glaze over the surface of the tenderloin — it will caramelize nicely and add shine. After applying the glaze, remove the meat from the pan and let it rest on a cutting board for 6–8 minutes to allow the juices to stabilize (the so-called resting).

Ingredients: Honey, Orange, Fresh cilantro, Fresh parsley, Olive oil, Beef tenderloin
Use a silicone brush to apply the glaze. Resting the meat is key — without it, freshly cut meat will release a lot of juices and will be less juicy.

Cutting the meat

7

After resting, slice the tenderloin into pieces 1.5–2 cm thick. When slicing, hold the knife at an angle to achieve nice, diagonal slices. Each slice should have a uniform pink center for medium-rare.

Ingredients: Beef tenderloin
Use a long, sharp knife for cutting meat (carving knife or santoku). Slicing it right away presents a nice cross-section — do not cut too thin to maintain the texture.

Assembly and serving

8

On a warm plate, place 2–3 tablespoons of sweet potato puree in the center and spread it with a spoon to create an oval shape. Lay 2–3 slices of tenderloin on top, slightly overlapping. Next to or on top, gently add 2–3 tablespoons of pomegranate and avocado salsa. Drizzle with an extra drop of chimichurri glaze for shine and aroma. Sprinkle with a bit of toasted sesame (optional) and microgreens for decoration.

Ingredients: Sweet potato, Beef tenderloin, Pomegranate seeds, Avocado, Toasted sesame seeds, Microgreens (for decoration), Fresh cilantro
Serve the plates immediately after assembly so that the meat stays warm and the salsa remains fresh. Use warm plates for an elegant presentation.

Final touches

9

Taste the final flavor — if needed, add 1/2 teaspoon of lime juice to the salsa or a pinch of salt to the puree. Serve with extra lime wedges and a sprinkle of fresh herbs on the plate.

Ingredients: Lime, Honey, Salt
Small adjustments in flavor on the plate make a difference — add acidity (lime) if the dish seems too sweet, or a bit of honey if it's too sour.

Fun Fact

💡

Chimichurri originates from Argentina and Uruguay, where it was traditionally served with red meat; the name may come from the Spanish word 'chimirri' (according to some sources) and has become an icon of Latin American cuisine. Combining chimichurri with orange is a modern nod to local, seasonal citrus fruits.

Best for

romantyczna kolacja przyjęcie gości świętowanie awansu/rocznicy

Tips

🍽️ Serving

Serve on warmed plates. For a contrast in textures, you can add thin cassava chips or crispy tortillas on the side. If serving a larger group, prepare the chimichurri separately in a sauceboat so guests can add more.

🥡 Storage

Puree and salsa are best consumed on the same day. Store the puree in an airtight container in the fridge for up to 2 days; before serving, gently heat it over low heat, adding a little milk. It is best not to store the tenderloin once cut — cooked meat can be kept in the fridge for up to 2 days, but it loses juiciness when reheated. Avocado salsa is not suitable for long storage (1 day) — the avocado will darken.

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