Beef Tenderloin with Chimichurri sauceINGREDIENTSSpice Rub2 tablespoons dark brown sugar1 tablespoon sweet smoked paprika*1 tablespoon coarse kosher salt1 1/2 teaspoons chipotle chile powder or ancho chile powder1 teaspoon ground black pepperChimichurri sauce3/4 cup olive oil3 tablespoons Sherry wine vinegar or red wine vinegar3 tablespoons fresh lemon juice3 garlic cloves, peeled2 medium shallots, peeled, quartered1 teaspoon fine sea salt1/2 teaspoon freshly ground black pepper1/2 teaspoon dried crushed red pepper3 cups (packed) stemmed fresh parsley2 cups (packed) stemmed fresh cilantro1 cup (packed) stemmed fresh mintBeef tenderloin1 3 1/2-pound beef tenderloin2 tablespoons olive oilFor 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.
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