Grilled Beef Tenderloin

Get a taste of Argentina at your dinner table tonight with this spice-rubbed beef tenderloin with chimichurri sauce, and it’s on the table in 30 mins! Grilled Beef Tenderloin That Is Juicy with Herb Chimichurri

if you fancy some Argentina tonight – and isn’t that just the kind of thing than can make your evening perfect? You’ll absolutely love this dish which is spice rubbed beef tenderloin filets on grill with chimichurri sauce. Chimichurri is a brightly colored green sauce which is made with fresh herbs, olive oil, vinegar and garlic; it’s more like a vinaigrette but with ground up garlic instead of being emulsified. In this version, I have decided to select Parsley, mint and cilantro. Grilled Beef Tenderloin That Is Juicy with Herb Chimichurri

Personally for me, I find this recipe quite simple as it does not take much of one’s time. This I believe takes about half an hour and the whole meal can then be served immediately. About the sides, there is nothing like having some greens, corn on the cob and in fact even a corn salad made beforehand, and some warm bread. But if you do not want to stick to these salads then you should try my black bean salad with corn, red pepper and avocado; wow people would love having this one! ” Grilled Beef Tenderloin That Is Juicy with Herb Chimichurri

Ingredients

For the Spice Rub

1½ tablespoons paprika

1½ teaspoons ground cumin

1½ teaspoons ground mustard (also called dry mustard)

1 teaspoon coarsely ground black pepper

1½ teaspoons kosher salt

For the Chimichurri Sauce

6 tablespoons extra virgin olive oil

1½ tablespoons Sherry wine vinegar (or red wine vinegar)

1½ tablespoons fresh lemon juice, from 1 lemon

2 small garlic cloves, peeled and roughly chopped

1 medium shallot, peeled and roughly chopped

½ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes

1½ cups stemmed fresh parsley

1 cup stemmed fresh cilantro

½ cup stemmed fresh mint

For the Beef

4 (6-8 ounce) beef tenderloin filets (about 1-inch thick)

2 tablespoons olive oil

Instructions

For the Spice Rub

Combine all of the ingredients in a small bowl and stir until well combined.

For the Chimichurri Sauce

Put into the blender the olive oil, wine vinegar, lemon juice, garlic cloves, shallot, salt, pepper, red pepper flakes, and a third of the herbs; blend until almost paste-like. Stir in the remaining herbs in two instalments, puréeing until the soup is almost smooth after the addition of each instalment. Preheat and cover until you are ready to serve.

For the Beef

Take the tenderloin filets out from the refrigerator and allow it warm for about 30 minutes. It is important to prepare the grill for cooking; this can be done by heating it on the highest level possible of heat, approximately 600F.

On the filets pour the olive oil slightly coating the filets with the olive oil then making use of your hands rub gently applying the oil evenly all over. They should be generously coated with the spice rub on both sides and then the coating is best applied by patting it on with the hands. Grilled Beef Tenderloin That Is Juicy with Herb Chimichurri

iterator & Cleaning and oil the cooking grate. Lay the dory filets on the grill and let it cook without turning for approximately 4 minutes until well charred or brown on the bottom. Turn the steaks over and continue to cook for 3-4 minutes for medium-rare steaks. Transfer on to a serving platter, cover with the aluminum foil then let it stand for 5 to 10 minutes. Best serve the filets with chimichurri sauce on the side.

Step-by-Step Instructions

First of all, prepare the spice rub. In a small bowl mix together paprika, cumin, ground mustard, kosher salt and ground pepper.

Mix until evenly combined.

Make the sauce. Place the shallot and garlic in the blender and blend along with olive oil, sherry win vinegar, lemon juice, salt, pepper, red pepper flakes and some herbs.

Stir in the remaining herbs in two portions adding the last part of the herbs to the sauce and making the sauce almost smooth. Pour the sauce and let it cool then cover the sauce and place it in the refrigerator until time of serving.

Before you are ready to eat simply coat the filets lightly with olive oil and liberally season with the spice rub.

Rub it gently to the surface with your fingers so that it lingers — it will be a thick paste. Cook the steaks on each side for 3-4 minutes on medium-high heat for medium-rare.

Cook the steaks and serve with chimichurri sauce.