Beef Medallions with Chimichurri Sauce

                                                                                                                 

This recipe is inspired by a popular Tapas restaurant in Birmingham!

Sauce

1 cup (packed) fresh Italian parsley

1/2 cup olive oil

1/3 cup red wine vinegar

1/4 cup (packed) fresh cilantro

2 garlic cloves, peeled

3/4 teaspoon dried crushed red pepper

1/2 teaspoon ground cumin

1/2 teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Beef Medallions
1 1/2 lbs. Beef Tenderloin
1 1/2 cups bread crumbs
1 teaspoon dried thyme
1 teaspoon rosemary
1/2 cup Dijon mustard
salt & pepper
butter

Cut the beef tenderloin crosswise into equal rounds.  Pound beef to flatten 1/4 inch thick.  Lightly season with salt & pepper.

Mix the bread crumbs, thyme, rosemary, and salt & pepper.  (Use small amount of salt & pepper.)

Brush steaks with Dijon mustard and roll into bread crumbs.  Heat about 2 teaspoons of butter in skillet.  Working in batches, sauté the beef until brown on the out side but still pink on the inside (about 2 minutes per side.)