Tenderloin with Fresh Herb Chimichurri

There are many versions of Chimichurri sauce for grilled meat. Chimichurri’s origin is in Argentina, popular as both a red and green sauce, uncooked. The main traditional ingredient is parsley. Most recipes also use garlic, olive oil, oregano and red wine vinegar. It’s typically served on the side of any red meat such as beef or lamb but it works with chicken and fish too. It’s a great flavor addition to your summer grilled meat.

We recently took this recipe on the road when we visited new parents, our daughter and son-in-law. It’s easy enough to prepare and good for a small crowd. Our version is a variation on the traditional method using 3 herbs, parsley, cilantro and mint. We them make a rub for the meat that enhances the sauce served on the side.

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Just 5 spices make up this rub. It creates heat without being too spicy. Should you want more spice cayenne powder can be used. Also, you can substitute ancho or chipotle chili powder.

Make the spice rub first.

Then rub generously on the meat and let stand at room temp for an hour. You can also rub earlier in the day, wrap in plastic wrap and keep in the fridge. Be sure to remove about an hour before placing on the grill.

Now it’s time to make the chimichurri. This all looks like it won’t fit in the blender, so the herbs need to be added in batches.

This does get more subtle with age, so it can be made earlier in the day. It does need at least 90 minutes for the flavors to blend after mixing.

Parsley, mint and cilantro create a delicious unexpected flavor.

What takes the longest is washing, drying and then de-stemming the herbs.

It all bends down into a nice bright green sauce. You can leave it a bit chunkier to your liking.

Next comes our secret ingredient: a bit of honey! We use honey in a number of sauces and salad dressings. It takes away some of the tanginess of the vinegar and garlic without making it sweet at all. If you ever add too much tart, onion, shallot or garlic, try adding a bit of honey to round out the flavor.

Brand new pellet grill!

This was the first time this grill and thermometer were used. We don’t have a pellet grill at home so it was fun to try. We used a more mild apple wood since the meat and sauce have so much flavor.

This will work on any type of grill. The thermometer is not necessary but does help get to your desired temp. Fortunately we all like more medium rare, and would not want to over cook this beautiful piece of tenderloin.

A hit with the family!

Serve with a bit of sauce drizzled across the top. Serve the reaming sauce on the side for those who want more. We combined it on this night with just baked potatoes and simple grilled asparagus.

The sauce is great leftover with scrambled eggs or breakfast tacos the next morning too!

Yield: 8 to 10

Author: Jennifer Hipskind

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Tenderloin with Fresh Herb Chimichurri

Bright flavor of fresh herbs pairs nicely with a smoky rub on a tenderloin cooked on the grill creating a delicious spin on this Argentine dish

Prep time: 40 MinCook time: 40 MinInactive time: 1 HourTotal time: 2 H & 19 M

Ingredients

Spice Rub

• 2 tablespoons, light brown sugar
• 1 tablespoon, smoked paprika
• 1 tablespoon pink Himalayan sea salt (or coarse kosher salt)
• 1 1/2 teaspoons chili powder
• 1 teaspoon freshly ground black pepper

Chimichurri Sauce

• 3/4 cup olive oil
• 3 tablespoons red wine vinegar
• 2 garlic cloves, peeled
• 1/2 small shallot
• 3 tablespoons fresh lemon juice
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried crushed red pepper
• 3 cups stemmed fresh parsley (packed)
• 2 cups stemmed fresh cilantro (packed)
• 1 cup stemmed fresh mint (packed)
• 1 teaspoon honey

Beef Tenderloin

• 1 4-5 lb beef tenderloin
• Kitchen twine to hold together during grilling

Instructions

Tenderloin and Rub

1. Place all of the rub ingredients into a small bowl, mix and set aside until ready to use. (this rub will keep for several days)
2. If using immediately rub the tenderloin thoroughly and completely. The rub will be a bit thick.
3. Let the tenderloin stand at room temperature for one hour with the rub on.
4. Wrap kitchen twine where needed on the tenderloin to hold it firmly together.
5. Preheat grill to high. Place beef on grill and sear 2 minutes a side. Reduce heat to medium high.
6. Turn occasionally being carful not to burn, moving around the grill as needed.
7. Grill uncovered to desired temp. Recommend medium rare or 130 degrees on an instant read thermometer, about 40 minutes.
8. Remove from the grill and tent loosely with foil for about 10 minutes.
9. Thinly slice and place on a platter. Drizzle a bit of the chimichurri sauce over the top. Serve the remaining sauce on the side. Enjoy!

Chimichurri Sauce

1. Combine the first 8 ingredients in a blender.  Blend until almost smooth.  Working in batches, add parsley, cilantro and mint, blending until incorporated in.  Once all the herbs are incorporated, add the 1 teaspoon of honey, blending once more.  Set aside until ready to use.  Can be chilled but it is best served at room temperature.  

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