Grilled Beef Tenderloin Filets with Chimichurri Sauce
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
How would you rate this recipe?
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.