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.
- Spice Rub:
- 2tablespoons2 tablespoons dark brown sugar
- 1tablespoon1 tablespoon sweet smoked paprika
- 1tablespoon1 tablespoon coarse Kosher salt
- 1 1/2teaspoons1 1/2 teaspoons chipotle chile powder or ancho chile powder
- 1teaspoon1 teaspoon ground black pepper
- Chimichurri Sauce:
- 3/4cup3/4 cup olive oil
- 3tablespoons3 tablespoons Sherry wine vinegar or red wine vinegar
- 3tablespoons3 tablespoons fresh lemon juice
- 3cloves3 cloves garlic, peeled
- 2medium2 medium shallots, peeled, quartered
- 1teaspoon1 teaspoon fine sea salt
- 1/2teaspoon1/2 teaspoon freshly ground black pepper
- 1/2teaspoon1/2 teaspoon dried crushed red pepper
- 3cups3 cups fresh parsley, stemmed, packed, divided
- 2cups2 cups fresh cilantro, stemmed, packed, divided
- 1cup1 cup fresh mint, stemmed, packed, divided
- Beef Tenderloin:
- 1(3 1/2-pound)1 (3 1/2-pound) beef tenderloin
- 2tablespoons2 tablespoons olive oil
Preparation time 20mins
Cooking time 160mins
Adapted from epicurious.com
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.