GRILLED TENDERLOIN CHURRASCO WITH 3-HERB CHIMICHURRI

Grilled Tenderloin Churrasco with 3-Herb Chimichurri image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 13

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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.