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Beef Tenderloin with Three-Herb Chimichurri

Makes: 8 to 10 servings Yield: 8 to 10 tenderloins
Grill 50 mins Stand 15 mins
Beef Tenderloin with Three-Herb Chimichurri
  • 1 1/2  tablespoons  chipotle chile powder, to your taste (if not available, substitute ancho chile powder)
  • 1  tablespoon  sweet smoked Spanish paprika
  • 1  teaspoon  coarsely ground pepper
  • 3  tablespoons  dark brown sugar
  • 1  tablespoon  kosher salt, preferably Morton, or coarse-grain sea salt
  • 1  whole beef tenderloin, about 5 pounds, at room temperature
  • 2  tablespoons  olive oil
  • 1  Three-Herb Chimichurri (recipe below)

1. Preheat the grill. In a small bowl, whisk together the rub ingredients.

2. Roll tenderloin in paper towels to remove excess moisture. Sprinkle half the rub mixture evenly over the tenderloin. If you like it spicy, continue sprinkling until youve used all the mixture. Pat the spices into the meat gently to adhere.

3. Place the tenderloin on the cooking grate and sear for 2 minutes on each side over direct high heat. After all the sides are seared, move to medium-high indirect heat and finish cooking, about 40 more minutes for medium-rare or until a meat thermometer inserted in the thickest spot reads 130 degrees F. (If the tenderloin is larger, it will take longer to cook.)

4. Transfer meat to a platter and let rest 15 minutes. Slice thinly and serve with sauce.

Three-Herb Chimichurri
  • 3  cloves  garlic, peeled
  • 2  shallots, peeled and cut into quarters
  • 3/4  cup  olive oil, or more to taste
  • 3  tablespoons  sherry vinegar or red wine vinegar
  • 3  tablespoons  fresh lemon juice
  • 1  teaspoon  fine-grain sea salt
  • 1/2  teaspoon  freshly ground pepper
  • 1/2  teaspoon  red chile flakes
  • 3  cups  tightly packed chopped fresh curly parsley
  • 2  cups  tightly packed fresh cilantro
  • 1  cup  tightly packed fresh mint

1. Put the garlic, shallots, oil, vinegar, lemon juice, salt, pepper, and red chile flakes in a blender or food processor and process until pureed. Add the parsley, cilantro, and mint a little at a time and blend until they are incorporated. You may need to scrape down the sides of the container with a spoon to aid the pureeing. The sauce should be very green and thickthe texture of pesto. The chimichurri will keep, tightly covered, in the refrigerator for up to 3 days.

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