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3 pounds beef tenderloin

Argentinean beef Marinade

Chop:
1 1/2 cups Spanish onion
1 tablespoon fresh oregano
1/2 bunch of fresh cilantro
1 1/2 tablespoons fresh thyme
3 cloves garlic, finely chopped

Combine with:
1 cup white vinegar
1/2 cup vegetable oil
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon salt

Cut tenderloin into 1" cubes. Pour marinade on meat and turn to coat well. Marinate at least four hours. Skewer meat (approximately 5 -6 pieces per serving) and grill to desired doneness over medium high heat.

Place skewered meat on plate and top with Chimichurri sauce

Chimichurri Sauce
Combine the following ingredients and allow to sit for at least 2 hours.
. ½ cup olive oil
½ cup red wine vinegar
½ cup yellow minced onion
1/4 cup minced red pepper
1 tablespoon minced garlic
1/4 cup chopped fresh flat leaf parsley
1 teaspoon fresh bay leaf chopped
1 tablespoon dried oregano
½ teaspoon dried red chili pepper
1 ½ teaspoon salt
1 teaspoon ground black pepper

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Click-on these pages for more information:  | Introduction | Guest Rooms/Rates | The Inn's Restaurant | The Common Rooms | The Grounds | Business Travelers | Our Favorite Recipes | I-95 Travelers | Cooking School | Special Packages | Directions |

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