Grilled Beef Tenderloin with Three Herb Chimichurri

Makes a great substantial appetizer or feature dish for a multi-course meal.

Yield:
Serves 6 as a substantial appetizer.
Category:
Appetizers
Cuisine:
Argentinian

INGREDIENTS:

  • Beef Tenderloin:
  • 600 g beef tenderloin or 6 small 100 g tenderloins
  • 2 tablespoons olive oil
  • Spice Rub:
  • 2 tablespoons dark brown sugar
  • 1 tablespoon sweet smoked paprika
  • 1 tablespoon coarse kosher salt
  • 1 1/2 teaspoons chipotle chile powder or ancho chile powder
  • 1 teaspoon ground black pepper
  • Chimichurri:
  • 3/4 cup olive oil
  • 3 tablespoons sherry or red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 3 garlic cloves, peeled
  • 2 medium shallots, peeled, quartered
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 3 cups (packed) stemmed fresh parsley
  • 2 cups (packed) stemmed fresh cilantro
  • 1 cup (packed) stemmed fresh mint

DIRECTIONS:

  1. Spice Rub:
    Combine all ingredients in small bowl.
    Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
  2. Chimichurri:
    Combine the first 8 ingredients in a 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 and chill.
  3. Beef Tenderloin:
    Let beef stand at room temperature for up to an hour.
  4. Prepare barbecue or grill pan (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle and rub all over with the spice rub, using all of the mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium.
  5. Grill uncovered until an instant-read thermometer inserted into the thickest part of beef registers 130

Print