Grilled Beef Tenderloin Filets with Chimichurri Sauce

Name: Grilled Beef Tenderloin Filets with Chimichurri Sauce
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
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

With a quick spice rub and a vibrant chimichurri, this grilled steak comes together fast—and tastes like summer on a plate.

⏱️ 30 menit 🔪 Persiapan: 20 menit 🔥 Masak: 10 menit 📊 Sedang 👁️ 25 dilihat

👨‍🍳 Mulai Masak

Grilled Beef Tenderloin Filets with Chimichurri Sauce

Foto: Once Upon a Chef

Bahan-bahan

4 porsi

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

Langkah-langkah

For the Spice Rub: Combine all of the ingredients in a small bowl and stir until well combined.
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.
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).
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).
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.