Grilled Beef Tenderloin Filets with Chimichurri Sauce

The final dish
As seen on
once upon a chef
Total Time
30 Minutes
Rating
5 out of 5 stars
(92)

Ingredients

4 servings
  • 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
  • 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
  • 4 (6-8 ounce) beef tenderloin filets (about 1-inch thick)
  • 2 tablespoons olive oil
BeginnerDinnerDinner PartiesQuick and Easy
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Preparation

Chef’s notes

Chimichurri sauce adapted from Bon Appetit
Serve with simple sides like greens, corn on the cob, or a make-ahead corn salad.
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