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.
Combine all of the ingredients in a small bowl and stir until well combined.
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.
Add the remaining herbs in two separate additions, puréeing until almost smooth after each addition. Cover and chill until ready to serve.
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).
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).
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 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.
- 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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