Best Char Grilled Beef Tenderloin With Three Herb Chimichurri Recipes

Grilled Tenderloin Churrasco with 3-Herb Chimichurri image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 13

2 pounds beef tenderloin
1/8 cup fresh thyme leaves
1 teaspoon sea salt
5 cloves garlic, smashed and chopped
1/2 teaspoon black pepper
4 cups veggie stock
1/8 cup fresh tarragon leaves
1/8 cup fresh oregano leaves
1/8 cup fresh sage leaves
1/8 cup olive oil
1/8 cup lemon juice
4 cloves roasted garlic
1/2 teaspoon sea salt

Steps:

For the beef: Put the tenderloin in a medium bowl and add the thyme, salt, garlic, and pepper. Let marinate in the refrigerator for 1 hour.
Preheat the grill (gas or charcoal is fine) to 500 degrees F.
Once hot, put the tenderloin on the grill and cook for 5 to 8 minutes per side. Stick in a Dutch oven and add the veggie stock. Let simmer for 15 minutes.
For the chimichurri sauce: Add the tarragon, oregano, sage, olive oil, lemon juice, roasted garlic, and sea salt into a blender and blend until completely mixed. Spoon sauce over the tenderloin and serve.

Char-Grilled Beef Tenderloin with Three-Herb Chimichurri image

Provided by Elizabeth Karmel

Yield Makes 8 to 10 servings

Number Of Ingredients 21

Spice Rub
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

Steps:

For spice rub:
Combine all ingredients in small bowl.
Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
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.
Do ahead: Can be made 3 hours ahead. Cover; chill.
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, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.
*Available at specialty foods stores and from tienda.com.