Ingredients
- 3 Packages (6 ounces each) Driscoll's Raspberries, divided
- 3 Cups fresh parsley leaves, chopped
- 1/4 Cup grated orange zest (from 2 to 3 large oranges)
- 3 Tablespoons chopped garlic
- 2 Teaspoons grated lemon zest
- 3 Tablespoons fresh lemon juice
- 2 Teaspoons ground cumin, toasted
- salt and pepper, to taste
- 1 (3 pound) center cut beef tenderloin, tied
Directions
-
Blend 2 packages raspberries, parsley, orange zest, garlic, lemon zest, lemon juice, and cumin in a blender or food processor until well blended. Season with salt and pepper.
-
Season beef with salt and pepper. Roast or grill to desired doneness. Slice.
-
Drizzle with raspberry chimichurri and garnish with remaining raspberries.
Nutrition
| Calories | 453 | |
|---|---|---|
| Total Fat | 31.18 g | |
| Saturated Fat | 12.08 g | |
| Cholesterol | 105.19 mg | |
| Sodium | 106 mg | |
| Total Carbohydrates | 11.64 g | |
| Dietary Fiber | 5.41 g | |
| Protein | 12.08 g | |