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    You are in: Home / Recipes / Argentinean Oak-Planked Beef Tenderloin With Chimichurri Sauce Recipe
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    Argentinean Oak-Planked Beef Tenderloin With Chimichurri Sauce

    Argentinean Oak-Planked Beef Tenderloin With Chimichurri Sauce. Photo by Sandi (From CA)

    1/2 Photos of Argentinean Oak-Planked Beef Tenderloin With Chimichurri Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Manami's Note:

    Grill on a wood plank to keep food moist and impart a mild, smoky flavor. It is great for fish, pork and beef. Food cooked on a plank is moist, because of the damp smoke from the wood. The ingredients list is long but that is for the sauce and that goes straight into the food processor. Cooking Light, June 2003. I didn't allow an hour for soaking the plank nor was I able to mention the plank in the ingredients however, I did mention size etc. in the directions.

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    Ingredients:

    Servings:

    Units: US | Metric

    STEAK

    SAUCE

    Directions:

    1. 1
      Immerse and soak plank,15x6-1/2x3/8" in water 1 hour, drain.
    2. 2
      Prepare grill, heating one side to medium and one side to high heat.
    3. 3
      To prepare steak, sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
    4. 4
      Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat.
    5. 5
      Place steak on charred side of plank.
    6. 6
      Cover and grill 12 minutes or until desired degree of doneness.
    7. 7
      Prepare the sauce while you are soaking plank.
    8. 8
      Combine parsely and remaining ingredients in a food processor and process until smooth.
    9. 9
      Serve with steaks,.

    Ratings & Reviews:

    • on April 06, 2009

      55

      Superb! Our steaks were more like 1"-thick, so we ended up putting them directly on the grill (no plank) for 4 additional minutes and they turned out perfect! The sauce was ~WHOOOOIE!~ hot from the garlic and red pepper flakes, but not so much to render it inedible for our shy taste buds. In fact, the more I ate it, the more I wanted! I omitted the mint -our preference- and filled in that blank with more parsley and cilantro. We both LOVED the result from the technique used here. The flavor from the planking (ours was cedar) was profoundly rich... really, really lovely. Thank you for sharing this true keeper, Manami!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2007

      55

      I wish I could give this more stars. I am sitting here -- full -- and just saying over and over THAT WAS SO GOOD. I used a maple plank because that's all I could find. Then I caught it on fire ;) but for the 10 minutes they were on the plank it imparted a really rich flavor. I finished them on the grill which I liked because of the carmeliztion. I made it with corn on the cob which also tasted really beautifully smokey. I can't wait to make this again and I don't say that lightly. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Argentinean Oak-Planked Beef Tenderloin With Chimichurri Sauce

    Serving Size: 1 (143 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 352.3
     
    Calories from Fat 252
    71%
    Total Fat 28.0 g
    43%
    Saturated Fat 10.9 g
    54%
    Cholesterol 80.5 mg
    26%
    Sodium 644.1 mg
    26%
    Total Carbohydrate 3.3 g
    1%
    Dietary Fiber 1.0 g
    4%
    Sugars 0.6 g
    2%
    Protein 20.9 g
    41%

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

    sherry wine vinegar

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