• Ingredients: 23
  • Serves: 2

Steak with chimichurri sauce with 6-ounce beef tenderloin steaks.

Ingredients

  • 2 6-ounce beef tenderloin steaks

For dressing

Sauce

Cake

  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Place chopped parsley in small metal bowl. Whisk in 1/2 cup olive oil, lemon juice, garlic and crushed red pepper.

    For this step you will need

  2. Step 2 Season to taste with salt and pepper. Refrigerate at least 4 hours. (Can be made 1 day ahead.) Bring to room temperature before using.

    For this step you will need

  3. Step 3 Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and pepper.

    For this step you will need

  4. Step 4 Add steaks to skillet and cook until desired doneness, about 3 minutes per side for medium-rare. Slice steaks crosswise and arrange on platter.

Nutrition information

Calories 991 Carbohydrates 8 g (3%)
Fat 92 g (141%) Protein 35 g (71%)
Saturated Fat 21 g (104%) Sodium 102 mg (4%)
Polyunsaturated Fat 8 g Fiber 2 g (7%)
Monounsaturated Fat 57 g Cholesterol 145 mg (48%)