Recipe information
Yield
Servings
Ingredients
Spice Rub
2
1
1
1
1
Chimichurri sauce
3
3
3
3
2
1
1
1
3
2
1
Beef tenderloin
1
2
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Preparation
spice rub
Step 1
Combine all ingredients in small bowl. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
chimichurri sauce
Step 2
Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition. DO AHEAD Can be made 3 hours ahead. Cover; chill.
beef tenderloin
Step 3
Let beef stand at room temperature 1 hour.
Step 4
Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.