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Grilled Beef Tenderloin With Three Herb Chimichuri


Don't let the 3 parts of this recipe deter you - each is easy to put together, combining to make a beef tenderloin that will make your grill seem like magic.

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


Servings 10
Preparation time 20mins
Cooking time 160mins
Adapted from


Step 1

For spice rub:
Combine brown sugar, paprika, salt, chile powder and pepper in a small bowl. (Can be made 2 days ahead. Store airtight at room temperature.)

For Chimichurri Sauce:
Combine olive oil, vinegar, lemon juice, garlic, shallots, salt, pepper and red pepper 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 parsley, cilantro and mint in 3 more additions, puréeing until almost smooth after each addition. (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.

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