Salvadoran-style Châteaubriand with Chimol

Ingredients

In this Salvadoran adaptation of Châteaubriand, we incorporate traditional Salvadoran spices such as cumin, coriander, and achiote to infuse the beef with a distinct flavor profile. Additionally, we serve the dish with chimol, a traditional Salvadoran salsa, to add a refreshing and tangy element that complements the savory beef. We alse have the original recipe for Châteaubriand, so you can check it out.

• 2 pounds (900g) beef tenderloin 2 pounds (900g) beef tenderloin
• 2 tablespoons Salvadoran achiote paste 2 tablespoons Salvadoran achiote paste
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• For the chimol: For the chimol:
• 4 tomatoes, diced 4 tomatoes, diced
• 1 red onion, finely chopped 1 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• Juice of 2 limes Juice of 2 limes
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill or a cast-iron skillet over high heat.
2. 2.
   In a small bowl, combine the achiote paste, cumin, coriander, olive oil, salt, and pepper to make a marinade.
3. 3.
   Rub the marinade all over the beef tenderloin, ensuring it is evenly coated.
4. 4.
   Place the beef on the grill or skillet and sear for 3-4 minutes on each side, or until a crust forms.
5. 5.
   Reduce the heat to medium and continue cooking for an additional 10-15 minutes, or until the desired level of doneness is reached.
6. 6.
   Remove the beef from the heat and let it rest for 10 minutes before slicing.
7. 7.
   Meanwhile, prepare the chimol by combining the diced tomatoes, chopped red onion, cilantro, lime juice, and salt in a bowl. Mix well.
8. 8.
   Slice the Châteaubriand into thick slices and serve with the chimol salsa on the side.

Treat your ingredients with care...

• Achiote paste — Achiote paste is a traditional Salvadoran ingredient that adds a vibrant red color and earthy flavor to the dish. If you can't find achiote paste, you can substitute it with a mixture of paprika and turmeric for a similar color and flavor.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the marinade.
• Make sure to let the beef rest after cooking to allow the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve the Châteaubriand with traditional Salvadoran sides like rice and beans for a complete meal.

Serving advice

Serve the sliced Châteaubriand on a platter, garnished with fresh cilantro leaves. Accompany it with a bowl of chimol salsa on the side for guests to add as desired.

Presentation advice

Arrange the sliced Châteaubriand on a bed of vibrant green lettuce leaves to create an appealing contrast of colors. Drizzle a little extra chimol salsa over the beef for an added burst of freshness.