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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 27 2014

Char-Grilled Beef Tenderloin with Three-Herb Chimichurri

    2 tablespoons dark brown sugar
    1 tablespoon sweet smoked paprika
    1 tablespoon coarse kosher salt
    1 1/2 teaspoons chipotle chile powder or ancho chile powder
    1 teaspoon ground black pepper

Chimichurri sauce

    3/4 cup olive oil
    3 tablespoons Sherry wine vinegar or red wine vinegar
    3 tablespoons fresh lemon juice
    3 garlic cloves, peeled
    2 medium shallots, peeled, quartered
    1 teaspoon fine sea salt
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon dried crushed red pepper
    3 cups (packed) stemmed fresh parsley
    2 cups (packed) stemmed fresh cilantro
    1 cup (packed) stemmed fresh mint

Beef tenderloin

    1 3 1/2-pound beef tenderloin
    2 tablespoons olive oil

For spice rub:
Combine all ingredients in small bowl.

For chimichurri sauce:
Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.


For beef tenderloin:
Let beef stand at room temperature 1 hour.

Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.