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Char-Grilled Beef Tenderloin - Epicurious

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Ingredients

  • Spice Rub
  • 2 * 2 tablespoons dark brown sugar
  • 1 * 1 tablespoon sweet smoked paprika*
  • 1 * 1 tablespoon coarse kosher salt
  • 1 1/2 * 1 1/2 teaspoons chipotle chile powder or ancho chile powder
  • 1 * 1 teaspoon ground black pepper
  • Chimichurri sauce
  • 3/4 * 3/4 cup olive oil
  • 3 * 3 tablespoons Sherry wine vinegar or red wine vinegar
  • 3 * 3 tablespoons fresh lemon juice
  • 3 * 3 garlic cloves, peeled
  • 2 * 2 medium shallots, peeled, quartered
  • 1 * 1 teaspoon fine sea salt
  • 1/2 * 1/2 teaspoon freshly ground black pepper
  • 1/2 * 1/2 teaspoon dried crushed red pepper
  • 3 * 3 cups (packed) stemmed fresh parsley
  • 2 * 2 cups (packed) stemmed fresh cilantro
  • 1 * 1 cup (packed) stemmed fresh mint
  • Beef tenderloin
  • 1 * 1 3 1/2-pound beef tenderloin
  • 2 * 2 tablespoons olive oil

Details

Adapted from epicurious.com

Preparation

Step 1

For spice rub:
Combine all ingredients in small bowl.

Do ahead: Can be made 2 days ahead. Store airtight at room temperature.

For chimichurri sauce:
Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.

Do ahead: Can be made 3 hours ahead. Cover; chill.

For beef tenderloin:
Let beef stand at room temperature 1 hour.

Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.


Read More http://www.epicurious.com/recipes/food/views/Char-Grilled-Beef-Tenderloin-with-Three-Herb-Chimichurri-235342#ixzz14vW8Htiv

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