Char Grilled Beef Tenderloin with Smokey Chipotle Rub and Chimichurri
Ingredients
| 1 lb beef tenderloin, trimmed of fat and cut into 1 inch medallions | ||
| 2 tbs brown sugar | ||
| 1 tbs smoked paprika | ||
| 1 tbs kosher salt | ||
| 1 tbs chipolte powder | ||
| 1-2 tsp black pepper | ||
| 3/4 cup extra virgin olive oil | ||
| 3 tbs red wine vinegar | ||
| 3 tbs fresh lemon juice | ||
| 3 cloves garlic, chopped | ||
| 1 small onion, peeled and quartered | ||
| kosher salt and black pepper to taste | ||
| 1 tsp red chili flakes | ||
| 3 cups parsley leaves (packed) | ||
| 2 cups fresh cilantro leaves (packed) | ||
| 1 cup fresh mint leaves (packed) |
- Mix all the spices together, then coat the tenderloin in the mixture.
- Grill over medium high coals until medium rare, about 4 minutes per side. (depending on thickness)
- To make the chimichuri, add the olive oil and red wine into a blender or food processor.
- Squeeze in some lemon and add garlic, quartered onions, salt, pepper, and red pepper flakes.
- Blend until smooth and then add cilantro and a quarter of the mint.
- Puree and keep adding in the rest of the mint.
- Serve the sauce over the beef.
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