Char Grilled Beef Tenderloin with Smokey Chipotle Rub and Chimichurri


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.




10 min


8 min


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