Grilled Beef Tenderloin Filets with Chimichurri Sauce

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once upon a chef

Total Time

30 Minutes

Rating

(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

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Preparation

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Step 1

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

Step 2

For the chimichurri sauce, combine olive oil, wine vinegar, lemon juice, garlic cloves, shallot, salt, pepper, red pepper flakes and a third of the herbs in a blender; blend until almost smooth. Add the remaining herbs in two separate additions, puréeing until almost smooth after each addition. Cover and chill until ready to serve.

Step 3

Remove the tenderloin filets from the refrigerator and let sit at room temperature for about 30 minutes. Preheat the grill to high (about 600 degrees).

Step 4

Drizzle the filets with olive oil and rub until evenly coated. Sprinkle the spice rub all over the filets and pat down with your hands so it sticks.

Step 5

Clean and oil the cooking grate. Place the filets on the grill and cook, covered, about 4 minutes, or until nicely browned and charred on the first side. Flip the steaks and cook 3-4 minutes more for medium-rare. Transfer to a platter, tent with foil and let rest for 5-10 minutes. Serve the filets with chimichurri sauce on the side.