Char Grilled Beef Tenderloin with Smokey Chipotle Rub and Chimichurri

  • 18 mins
  • 16 ingredients
  • Servings 4-6
  • Prep 10 min
  • Cook 8-10 min
  • Course
  • Cuisine
  • Skill Level

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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