Fajita-stuffed beef tenderloin with chimichurri sauce

This is a Christmas centrepiece that looks dramatic but cooks with surprising ease. A whole beef tenderloin is butterflied, filled with a smoky fajita-style vegetable and cheese stuffing, rolled tight, roasted gently, then finished with a quick pan sear. A fresh chimichurri cuts through the richness and keeps the plate lively.

It is generous food, meant for sharing, slicing, and lingering at the table.

Serves: 4 to 6

Ingredients
For the fajita stuffing:
100 g red bell pepper, finely chopped
50 g green bell pepper, finely chopped
100 g onion, finely chopped
20 g garlic, minced
1 green chilli, finely chopped
20 g jalapeños, chopped
50 g cheese, grated or crumbled
Coriander leaves, optional
Oil, as needed
Salt, a pinch
For the fajita spice mix:
5 g paprika
5 g smoked paprika
5 g cumin powder
5 g garlic powder
5 g chilli flakes
For the beef:
1 whole beef tenderloin, about 400 g
15 g Dijon mustard
20 g fajita spice mix
4 to 5 g salt, about 1% of meat weight
Oil, for brushing
For the chimichurri sauce:
50 g coriander leaves, finely chopped
50 g parsley, finely chopped
10 g garlic, minced
1 to 2 green chillies, finely chopped
5 g red chilli flakes
5 g salt, or to taste80 g olive oil
20 g red wine vinegar
Juice and zest of 1 lemon

Equipment:
Oven
Knife
Cutting board
Kitchen twine
Cast iron or steel pan
Baking tray and wire rack

Preparation
Make the stuffing
Heat oil in a pan and add garlic and onions with a pinch of salt. Cook until softened. Add bell peppers, jalapeños and green chilli, and sauté until the vegetables are cooked but still hold their shape. Remove from heat and let the mixture cool completely. Once cool, mix in the cheese and coriander, if using. Set aside.

Prepare the beef
Butterfly the tenderloin lengthwise and open it out into a flat sheet. Cover with cling wrap and gently pound until even in thickness. Season evenly with salt and let it rest for about 10 minutes.

Rub Dijon mustard all over the beef. This helps the spice cling. Sprinkle the fajita spice mix evenly on both sides.

Stuff and roll
Spread the cooled stuffing evenly over the beef. Roll it tightly into a log. Tie securely with kitchen twine at regular intervals so it holds its shape during cooking.

Roast
Place the tied beef on a wire rack over a baking tray. Brush lightly with oil. Roast in a preheated oven at 180°C for about 45 to 50 minutes, or until the internal temperature reaches medium doneness. Remove from the oven and rest for 10 minutes.

Make the chimichurri
Mix coriander, parsley, garlic, green chillies, chilli flakes, salt, olive oil, red wine vinegar, lemon juice and zest. Let it sit for at least 30 minutes so the flavours soften and come together.

Finish and serve
Remove the twine from the rested beef. Heat a pan with a little butter and oil and quickly sear the tenderloin on all sides until well caramelised. Slice thickly and serve with chimichurri spooned generously over the top.

To serve
This tenderloin works well as a Christmas centrepiece, paired with roast vegetables, mashed potatoes, or a simple salad. The chimichurri brings freshness and balance, keeping each slice bright and full of flavour.