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Chargrilled Beef Tenderloin with Chimichurri
Recipes
Chargrilled Beef Tenderloin with Chimichurri
8 servings
1 hour total (Active 1 hour)

Ingredients

  • 2 tablespoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons chipotle chili powder
  • 1 teaspoon ground black pepper
  • ½ cup fresh Italian parsley
  • juice of 1 lemon
  • 5 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic
  • ½ teaspoons adobo seasoning
  • 3 ½ pound beef tenderloin

Steps

    1. Combine brown sugar, paprika, salt, chipotle chili powder, and black pepper in a small bowl. Set aside.
    2. Place parsley leaves into food processor (or blender). Add lemon juice (1 tablespoon), 3 tablespoons olive oil, garlic, and adobo. Pulse until coarsely chopped and blended. Set aside.
    3. Let beef tenderloin stand at room temperature for 30 minutes.
    4. Preheat grill on high.
    5. Pat tenderloin dry with paper towels; brush with remaining oil. Rub tenderloin with spice rub, using all of mixture to make a thick coating.
    6. Place tenderloin on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered about 30 minutes or until 145°F for medium-rare, turning occasionally.
    7. Transfer tenderloin to a platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef and serve with chimichurri sauce.