Grilled Beef Tenderloin Filets with Chimichurri Sauce
With a quick spice rub and a vibrant chimichurri, this grilled steak comes together fast—and tastes like summer on a plate.
Foto: Once Upon a Chef
Ingredients
- 1½ tablespoons paprika
- 1½ teaspoons ground cumin
- 1½ teaspoons ground mustard ((also called dry mustard))
- 1 teaspoon coarsely ground black pepper
- 1½ teaspoons kosher salt
- 6 tablespoons extra-virgin olive oil
- 1½ tablespoons sherry wine vinegar ((or red wine vinegar))
- 1½ tablespoons fresh lemon juice, (from 1 lemon)
- 2 small cloves garlic, (peeled and roughly chopped)
- 1 medium shallot, (peeled and roughly chopped)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1½ cups gently packed fresh parsley
- 1 cup gently packed fresh cilantro
- ½ cup gently packed fresh mint
- 4 (6 to 8 oz) beef tenderloin filets (about 1-in/2.5-cm thick)
- 2 tablespoons olive oil
Steps
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For the Spice Rub: Combine all of the ingredients in a small bowl and stir until well combined.
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For the Chimichurri Sauce: Combine the olive oil, wine vinegar, lemon juice, garlic cloves, shallot, salt, pepper, red pepper flakes and a third of the herbs in a blender; blend until almost smooth. Add the remaining herbs in two separate additions, puréeing until almost smooth after each addition. Cover and chill until ready to serve.
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For the Beef: Remove the tenderloin filets from the refrigerator and let sit at room temperature for about 30 minutes. Preheat the grill to high (about 600°F/315°C degrees).
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Drizzle the filets with the olive oil and rub until evenly coated. Sprinkle the spice rub all over the filets and pat down with your hands so it sticks (the coating will be thick).
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Clean and oil the cooking grate. Place the filets on the grill and cook, covered, about 4 minutes, or until nicely browned and charred on the first side. Flip the steaks and cook 3 to 4 minutes more for medium-rare. Transfer to a platter, tent with foil and let rest for 5 to 10 minutes. Serve the filets with chimichurri sauce on the side.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| paprika | 1.5 tablespoons | Rp 40.000/kg | Rp 6.000 |
| ground cumin | 1.5 teaspoons | Rp 70.000/kg | Rp 10.500 |
| ground mustard | 1.5 teaspoons | - | - |
| coarsely ground black pepper | 1 teaspoon | - | - |
| kosher salt | 1.5 teaspoons | - | - |
| extra-virgin olive oil | 6 tablespoons | - | - |
| sherry wine vinegar | 1.5 tablespoons | - | - |
| fresh lemon juice | 1.5 tablespoons | - | - |
| cloves garlic | 2 small | - | - |
| shallot | 1 medium | - | - |
| salt | 0.5 teaspoon | - | - |
| freshly ground black pepper | 0.25 teaspoon | - | - |
| crushed red pepper flakes | 0.25 teaspoon | - | - |
| gently packed fresh parsley | 1.5 cups | - | - |
| gently packed fresh cilantro | 1 cup | - | - |
| gently packed fresh mint | 0.5 cup | - | - |
| 4 | - | - | |
| olive oil | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
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