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Fillet of beef with chimichurri

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

Shopping list:

  • 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


  1. 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.
  2. Heat barbecue to moderately high. Cook for 20-25 minutes or until meat has browned on all sides.
  3. Remove meat to a warm platter and cover loosely with foil. Let stand at least 10 minutes.
  4. To make the chimichurri, combine parsley and garlic in a processor and combine until finely chopped.
  5. Add remaining ingredients and combine a further 5 seconds to mix.
  6. Slice meat and serve with chimichurri

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