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Tenderloin with Chimichurri and Chickpea Fries

Chef Brooke Williamson shares her spiced rubbed beef tenderloin with a tomatillo chimichurri and chickpea fries.

Ingredients:

  • 2-1/2 pounds Beef Tenderloin, trimmed and tied
  • 2 tablespoons Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon brown sugar
  • 2 teaspoons ancho chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground fennel
  • 2 tablespoons avocado oil

Tomatillo Chimichurri: 

  • 4 tomatillos, peeled, washed of tacky residue
  • 5 anchovy filets
  • 4 garlic cloves, roughly chopped
  • 1 bunch flat leaf parsley leaves, chopped
  • Zest of one lemon
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon capers, drained
  • 1/2 teaspoon honey
  • Kosher salt and ground black pepper, to taste

Corn-Chickpea Fries:

  • 1 tablespoon avocado oil
  • 4 cups water
  • Kosher salt and ground black pepper, to taste
  • 3 garlic cloves, chopped
  • 2 tablespoons of unsalted butter
  • 2 cups chickpea flour
  • 2 ears fresh white corn, shucked, kernels cut off cob
  • 1 teaspoon fennel pollen
  • 1 teaspoon sea salt
  • 1 quart of canola oil, for frying
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs

Saffron Mayonnaise:

  • 1 tablespoon white wine vinegar
  • Pinch of saffron
  • 1/2 cup mayonnaise
  • Juice of half a lemon
  • 1 teaspoon salt

Cooking:

  1. Preheat grill to high heat (500°F) .
  2. Place beef on a rimmed baking sheet, pat dry with paper towels.
  3. To make rub, combine the salt, pepper, brown sugar, ancho powder, garlic powder, onion powder, dry mustard, dried thyme and ground fennel in a small bowl.
  4. Brush beef with avocado oil; season with spice rub
  5. Place beef on the grill, close lid and grill beef undisturbed 3 to 4 minutes while a crust forms. Once formed, beef will release easily from the grill.
  6. Rotate beef, close lid and grill for an additional 3 to 4 minutes. Continue this process for 15 to 20 minutes or until all sides of beef are charred or for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  7. Remove tenderloin from grill and transfer to cutting board. Rest 10 minutes before slicing and serving.
  8. For Tomatillo Chimichurri, place tomatillos on the grill to char. Grill 6 to 8 minutes or until they are soft but have yet to burst open. Remove from the grill and cool slightly. Transfer to a high-powered blender or food processor. Add anchovies, garlic, parsley, lemon zest, olive oil, capers and honey; pulse until thoroughly mixed. Season with salt and pepper, to taste.
  9. For Corn-Chickpea Fries, brush baking sheet with avocado oil and line with parchment paper. Bring water to a boil; season with salt. Reduce heat to simmer and stir in garlic and butter until melted. While whisking, slowly add chickpea flour and continue whisking until smooth. Add corn kernels and continue whisking 5 to 7 minutes or until mixture is thick, glossy and resembles cake batter. Remove from heat; carefully pour onto prepared baking sheet. Using a spatula, smooth top. Refrigerate until set and cooled completely.
  10. In a small bowl, combine fennel pollen and sea salt; set aside.
  11. Flip cooled chickpea mixture onto cutting board; pat dry with paper towels. Cut mixture into strips resembling French fries. Line a rimmed baking sheet with paper towels. Fill a deep fryer or large Dutch oven with oil; preheat to 350° F. Working in batches, bread chickpea fries by coating in flour, egg and breadcrumbs. Fry 3 to 4 minutes or until golden brown and crispy. Remove from oil and place on lined sheet to drain. Season with fennel pollen sea salt. Repeat with remaining chickpea fries.
  12. For Saffron Mayonnaise, combine vinegar and saffron in a small bowl; set aside 2 minutes or until saffron blooms. Stir in mayonnaise and lemon juice. Season with salt. 

Nutrition:

Nutrition information per serving, 6 servings: 731 Calories; 50.0 g Total Fat (11.0 g Saturated Fat; 0.8 g Trans Fat; 12.8 g Polyunsaturated Fat; 22.9 g Monounsaturated Fat); 138.0 mg Cholesterol; 2917 mg Sodium; 28 g Total Carbohydrate; 4.9 g Dietary Fiber; 8.6 g Total Sugars; 2.7 g Added Sugars; 46.0 g Protein; 87.9 mg Calcium; 6.9 mg Iron; 936.0 mg Potassium; 0.2 mcg Vitamin D; 0.6 mg Riboflavin; 16.6 mg Niacin; 1.2 mg Vitamin B6; 5.6 mcg Vitamin B12; 482.0 mg Phosphorus; 6.7 mg Zinc; 37.5 mcg Selenium; 107.5 mg Choline

Chef Brooke Williamson