Grilled Beef Tenderloin Filets with Chimichurri Sauce Recipe

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Camila Published: May 10, 2021 Modified: May 31, 2021

How To Make Grilled Beef Tenderloin Filets with Chimichurri Sauce

Beef tenderloin fillets seasoned with paprika, cumin, and mustard are grilled until tender and served with a sauce of parsley, cilantro, and mint.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes

Serves:

Ingredients

For Spice Rub:

  • tbsppaprika
  • tspground cumin
  • tspground mustard
  • 1tspcoarsely ground black pepper
  • tspkosher salt

For Chimichurri Sauce:

  • 6tbspextra virgin olive oil
  • tbspSherry wine vinegar,or red wine vinegar
  • tbspfresh lemon juice
  • 2smallgarlic cloves,peeled and roughly chopped
  • 1mediumshallot,peeled and roughly chopped
  • ½tspsalt
  • ¼tspfreshly ground black pepper
  • ¼tspcrushed red pepper flakes
  • cupparsley,stemmed fresh
  • 1cupcilantro,stemmed fresh
  • ½cupmint,stemmed fresh
  • 4beef tenderloin filets
  • 2tbspolive oil

Instructions

Spice Rub:

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

Chimichurri Sauce:

  1. Combine the 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.

  2. Add the remaining herbs in two separate additions, puréeing until almost smooth after each addition. Cover and chill until ready to serve.

Beef:

  1. 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 F).

  2. Drizzle the filets with the olive oil and rub until evenly coated. Sprinkle the spice rub all over the filets and pat down with your hands so it sticks (the coating will be thick).

  3. 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.

  4. Flip the steaks and cook 3 to 4 minutes more for medium-rare. Transfer to a platter, tent with foil and let rest for 5 to 10 minutes. Serve the filets with chimichurri sauce on the side.

Nutrition

  • Calories: 841.35kcal
  • Fat: 68.67g
  • Saturated Fat: 20.24g
  • Monounsaturated Fat: 37.47g
  • Polyunsaturated Fat: 4.78g
  • Carbohydrates: 8.26g
  • Fiber: 3.41g
  • Sugar: 1.92g
  • Protein: 47.33g
  • Cholesterol: 192.78mg
  • Sodium: 753.42mg
  • Calcium: 140.40mg
  • Potassium: 1036.19mg
  • Iron: 7.65mg
  • Vitamin A: 195.50µg
  • Vitamin C: 36.47mg
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