Chivito al Plato

Name: Chivito al Plato
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 1.5 pound beef tenderloin (cut into 4 medallions); 1 teaspoon salt; 0.5 teaspoon black pepper; 4 tablespoon olive oil; 8 slice bacon; 4 eggs; 1 head romaine lettuce (shredded); 2 Roma tomatoes (sliced); 0.5 cup mayonnaise; 1 tablespoon ketchup; 1 teaspoon Worcestershire sauce; 1 pound carrot (peeled and cut into 1/2-inch pieces); 1 pound parsnip (peeled and cut into 1/2-inch pieces); 0.5 pound sweet potato (peeled and cut into 1/2-inch pieces)

A deconstructed Uruguayan chivito featuring tender beef tenderloin, crispy bacon, a fried egg, and fresh vegetables, all served without the bun and alongside roasted root vegetables.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: Uruguayan
Difficulty: Medium

Dietary

Dairy-Free
Nut-Free
High-Protein

Ingredients

1.5 pound beef tenderloin (cut into 4 medallions)
1 teaspoon salt
0.5 teaspoon black pepper
4 tablespoon olive oil
8 slice bacon
4 eggs
1 head romaine lettuce (shredded)
2 Roma tomatoes (sliced)
0.5 cup mayonnaise
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 pound carrot (peeled and cut into 1/2-inch pieces)
1 pound parsnip (peeled and cut into 1/2-inch pieces)
0.5 pound sweet potato (peeled and cut into 1/2-inch pieces)

Instructions

Preheat oven to 400 degrees Fahrenheit. On a large baking sheet, toss carrots, parsnips, and sweet potato with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
Season beef tenderloin medallions with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
In a large skillet, cook bacon over medium heat until crispy. Remove bacon and place on a paper towel-lined plate. Keep bacon fat in the skillet.
Increase heat to medium-high. Add 2 tablespoons olive oil to the skillet with bacon fat, if needed. Sear beef medallions for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove from skillet and set aside to rest.
In the same skillet, fry the 4 large eggs to your preference, usually sunny-side up, about 2-3 minutes.
While steak rests, mix mayonnaise, ketchup, and Worcestershire sauce in a small bowl to create the sauce.
Assemble plates: Place a seared beef medallion on each plate. Top with shredded romaine lettuce, sliced Roma tomatoes, two slices of crispy bacon, and one fried egg. Serve with a generous dollop of the special sauce and the roasted root vegetables on the side.

Notes

Customize the Chivito al Plato with your favorite toppings like sliced ham, cheese, or pickled peppers.

Nutrition (per serving)

Calories: 760
Protein: 58.7 g
Carbohydrates: 38.2 g
Fat: 42.1 g
Fiber: 7.3 g
Sodium: 1280 mg
Saturated Fat: 14.5 g
Sugar: 12 g
Cholesterol: 410 mg