Dust of the BBQ and serve this spectacular dish with watercress and sweet potato. 


  • 4 x 160g beef tenderloin

  • Chimichurri

  • 1/2 cup flat leaf parsley

  • 1/2 cup coriander

  • 4 cloves garlic, minced

  • 1/2 cup canola oil

  • 1/4 cup red wine vinegar

  • Quarter of a lemon, juiced

  • 2 tbsp diced red onion

  • 1 tsp dried oregano

  • 1/2 tsp black pepper

  • 1/2 tsp of salt

  • 1 tsp chilli flakes

  • Sweet Potato

  • 3 tbsp honey

  • 3 tsp oilve oil

  • 2 tsp paprika

  • 600g sweet potato

  • 1/4 bunch of watercress


  • 1.

    Slice the sweet potato into wedges. Mix the olive oil, paprika and honey together and cover the sweet potato. Bake at 160C for 25 Minutes.

  • 2.

    Make a 1/4 inch lengthwise cut in the top of the beef. Turning it and rolling it out as you go, spiral cut the beef until you have a long, rectangular piece about 1/4 inch thick.

  • 3.

    For the chimichurri dressing add all the ingredients into a food processor and pulse. Drizzle a small amount onto the beef and marinade for 10 minutes. Place the beef into a hot griddle pan or BBQ and cook for 2-3 minutes on each side. The beef will cook very quickly depending on how thick it has been cut. Allow to rest for 3-4 minutes covered and then slice.

  • 4.

    Garnish with watercress, chimichurri and a side of the baked sweet potato.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 876kj
  • Fat Total 60g
  • Saturated Fat 13g
  • Protein 35g
  • Carbohydrate 51g
  • Sugar 19g
  • Sodium 460mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes will show you how to add an extra punch to your favourite cuts by using marinades, spices and other bursts of flavour.

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