Char Roasted Beef Tenderloin With Three Herb Chimichurri SauceFrom choclytcandy 5 years ago
- GRILLING METHOD: shopping list
- Combo/Medium Heat 1 whole beef tenderloin, about 5 lbs shopping list
- 2 tablespoons olive oil shopping list
- Char-crust Rub shopping list
- ½ - 1 tablespoon chipotle chile powder, depending on taste (if not available substitute Ancho Chile powder) shopping list
- 1 tablespoon sweet smoked paprika shopping list
- 1 teaspoon coarsely ground black pepper shopping list
- 3 tablespoons dark brown sugar shopping list
- 1 tablespoon Morton® kosher or coarse sea salt shopping list
- Chimichurri Sauce shopping list
- 3 cloves of garlic shopping list
- 1 teaspoon fine-grain sea salt shopping list
- ½ teaspoon freshly ground black pepper shopping list
- ½ teaspoon red chile pepper flakes shopping list
- 2 shallots, peeled and cut into quarters shopping list
- ¾ cup of olive oil, more to taste shopping list
- 3 tablespoons sherry wine or red wine vinegar shopping list
- 3 tablespoons fresh-squeezed lemon juice shopping list
- 3 cups tightly packed chopped curly parsley shopping list
- 2 cups tightly packed cilantro shopping list
- 1 cup tightly packed fresh mint shopping list
How to make it
- In a small bowl mix the rub ingredients until well combined. Set aside.
- Meanwhile make the Chimichurri sauce by placing all ingredients except the herbs in a blender and pulse until emulsified. Add the herbs a little at a time and blend until they are incorporated. You may need to push them with a spoon to aid the pureeing. The sauce should be thick and very green, and the texture of presto.
- Prepare a charcoal fire or preheat gas grill on high. Remove meat from refrigerator, let meat come to room temperature. Roll in paper towels to remove excess moisture. Set aside. Sprinkle tenderloin evenly all over with the char-crust rub mixture. Continue sprinkling until you've used all the mixture— it should be a thick coating.
- Grill immediately. Place tenderloin directly on the cooking grate and sear for 2 minutes on each side over direct high heat. After all the sides are seared, move to medium-high indirect heat and finish cooking, about 40 more minutes for medium rare or until a meat thermometer inserted in the thickest spot reads 130°F. And remember, the larger the tenderloin the longer it will take to cook. Remove from grill to a clean platter and let rest 15 minutes before carving. Slice thinly and serve with the Chumichurri sauce.
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