Beef Tenderloin and Chimichurri Verde Tacos

Beef Tenderloin and Chimichurri Verde Tacos

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 3
Author Connie Veneracion


  • 400 grams beef tenderloin
  • salt
  • pepper
  • olive oil
  • 3 to 6 flour tortillas
  • chimichurri (we used store-bought)
  • shredded lettuce
  • chopped tomatoes


  • Cut the beef tenderloin into medallions about three quarters of an inch thick. Sprinkle with salt and pepper. Drizzle liberally with oil. Mix well. Place in a covered bowl and leave to marinate in the fridge for 30 minutes.
  • Take the meat out of the fridge. Remove the cover to allow the meat to go back to room temperature.
  • Fire up the grill (we used a stovetop grill). Ultra high heat is required. Brush or spray lightly with oil.
  • When the oiled grill starts to smoke, lay the beef tenderloin medallions in a single layer about two inches apart. Grill for two to three minutes per side depending on the doneness that you prefer.
  • Take the grilled beef tenderloin off the grill, transfer to a chopping board, cover loosely with foil and leave to rest for ten minutes.
  • Meanwhile, lower the heat of the grill to medium. Heat both sides of the tortillas.
  • Slice the beef tenderloin across the grain to about one-fourth to one-third inch thickness.
  • Assemble your tacos. Place a tortilla (or two) on a plate, arrange beef tenderloin slices on top and drizzle with chimichurri.
  • Serve the beef tenderloin and chimichurri verde tacos with shredded lettuce and chopped tomatoes on the side.