Fillet of beef with chimichurri

Soak up the flavours of Argentina with this delectable beef dish.

Serves 4-6


  • 1.5kg fillet of beef, trimmed
  • 1 cup dry red wine
  • 1 onion, chopped
  • 2 large garlic cloves, chopped
  • ½ cup extra-virgin olive oil
  • 1 bunch parsley, tough stems removed
  • 1 head garlic, divided into cloves and peeled
  • 1 medium carrot, peeled and coarsely grated
  • 1 cup extra-virgin olive oil
  • 1/3 cup white wine vinegar
  • ¼ cup water
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • ½ teaspoon chilli flakes
  • ½ teaspoon ground black pepper

  • Step One

    Combine beef in a dish with red wine, onion, garlic and oil, and turn several times. Marinate at room temperature for up to 3 hours.

  • Step Two

    Heat barbecue to moderately high. Cook for 20-25 minutes or until meat has browned on all sides.

  • Step Three

    Remove meat to a warm platter and cover loosely with foil. Let stand at least 10 minutes.

  • Step Four

    To make the chimichurri, combine parsley and garlic in a processor and combine until finely chopped.

  • Step Five

    Add remaining ingredients and combine a further 5 seconds to mix.

  • Step Six

    Slice meat and serve with chimichurri