5 from 1 vote
Beef Tenderloin topped with Chimichurri Butter
Traditional Argentine Chimichurri Sauce Recipe
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
This basic chimichurri, adapted from Francis Mallman's recipe, can also be made into an amazing compound butter
Servings: 6 Pieces
Author: Tony Bailey
Chimichurri Sauce
  • 1/4 Cup Water
  • 1 Teaspoon Kosher Salt
  • 1 Tablespoon Fresh Oregano
  • 2 cups Fresh Parsley packed
  • 4 Cloves Garlic
  • 1 Pinch Crushed Red Pepper
  • 1/2 Tablespoon  Red Wine Vinegar
  • 2 Tablespoons Extra Virgin Olive Oil
Chimichurri Butter
  • 6 Tablespoons Softened Butter
Chimichurri Sauce Recipe
  1. Bring the water to a boil and mix in the salt. This is what is known as a salumera.
  2. In a food processor, add the garlic cloves and run 5 - 10 seconds until they are fully chopped
  3. Add in the parsley and oregano and pulse several times. You'll probably need to scrape down the sides of the bowl a few times and pulse again to get all of the leaves fully chopped
  4. Add the pinch of red pepper, red wine vinegar and olive oil and start running the processor. You can pour small amounts of the salumera until you reach a consistency that you like.
Chimichurri Butter Recipe
  1. Add 4 Tablespoons of the Chimichurri to 6 Tablespoons of room temperature softened butter and mix very well

  2. Place the chimichurri butter onto a piece of parchment paper and roll it into a log.  Twist the ends tightly to compress the chimichurri butter in the middle

  3. Freeze the chimichurri butter for around 2 hours and then slice into discs