Grilled Beef Tenderloin Filets with Chimichurri Sauce
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Bring the bold flavors of Argentina to your table tonight with this easy spice-rubbed beef tenderloin with chimichurri sauce—it’s impressive yet ready in just 30 minutes!
If you’re in the mood for a taste of Argentina tonight—and doesn’t that just sound perfect?—you’ll absolutely love this dish featuring spice-rubbed grilled beef tenderloin filets topped with chimichurri sauce. Chimichurri is a vibrant green sauce that combines fresh herbs, olive oil, vinegar, and garlic—think of it as a cross between vinaigrette and pesto. For this version, I’ve chosen a fragrant mix of parsley, mint, and cilantro.
This recipe is wonderfully quick and easy. In about 30 minutes, you can have the whole meal ready to serve. As for the sides, I like to keep things simple with greens, corn on the cob (or a make-ahead corn salad), and some warm bread. But if you’re feeling a bit more adventurous, try my black bean salad with corn, red pepper and avocado—it’s a crowd-pleaser!”
“This recipe is my go-to entertaining meal. It is always a hit with our guests and often requested in advance!”
What You’ll Need To Make Grilled Beef Tenderloin with Chimichurri
Step-by-Step Instructions
Begin by making the spice rub. Combine the paprika, cumin, ground mustard, kosher salt and pepper in a small bowl.
Mix until evenly combined.
Make the sauce. In a blender, combine the shallot, garlic, olive oil, sherry wine vinegar, lemon juice, salt, pepper, red pepper flakes, and some of the herbs.
Blend and add the remaining herbs in two separate additions until the sauce is almost smooth. Cover the sauce and refrigerate until ready to serve.
When you’re ready to eat, drizzle the filets with olive oil and sprinkle generously with the spice rub.
Pat it down with your fingers so it sticks — it will be a thick coating. Grill the steaks over high heat for 3 to 4 minutes per side for medium-rare.
Serve the steaks with chimichurri sauce.
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Grilled Beef Tenderloin Filets with Chimichurri Sauce
Bring the bold flavors of Argentina to your table tonight with this easy spice-rubbed beef tenderloin with chimichurri sauce—it’s impressive yet ready in just 30 minutes!
Ingredients
For the Spice Rub
- 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
For the Chimichurri Sauce
- 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 garlic cloves, 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 stemmed fresh parsley
- 1 cup stemmed fresh cilantro
- ½ cup stemmed fresh mint
For the Beef
- 4 (6-8 ounce) beef tenderloin filets (about 1-inch thick)
- 2 tablespoons olive oil
Instructions
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 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 3-4 minutes more for medium-rare. Transfer to a platter, tent with foil and let rest for 5-10 minutes. Serve the filets with chimichurri sauce on the side.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 702
- Fat: 59 g
- Saturated fat: 16 g
- Carbohydrates: 8 g
- Sugar: 2 g
- Fiber: 3 g
- Protein: 36 g
- Sodium: 622 mg
- Cholesterol: 145 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I really want to try Chimichurri sauce and have a lot all those fresh herbs on hand, but I don’t eat meat. Can you suggest a vegetarian dish that might be good with Chimichurri sauce or is it really just for meat?
You could definitely try the Chimichurri on vegetables. I’m thinking it’d be great with grilled portabellos or cauliflower “steaks.”
The steaks and sauce were great for Fathers Day, but I found the rub had a bit of “rawness” about it. I wonder if the spices were lightly toasted first?
Hi Marjory, I’m glad you enjoyed! I’m guessing your grill was not hot enough. You want it as hot as possible (I usually let mine get to at least 600 degrees) so the steaks char all over on the outside. Also, be sure you cover the grill as the steaks cook to keep the heat inside.
I made these for my dad and family for Father’s Day and they were a great hit! The spice rub and chimichurri sauce give the steaks great flavor. I’ve received the emails for a while but this is the first recipe I have tried – thanks for the great recipe!
You’re welcome, Eric. I’m so glad to hear the recipe was a hit! Thanks for letting me know.
I meant, could I put this rub….
Could input this rub on Boneless chicken thighs and BBQ them? What do you think?
Yes, I think it would work!
Made this for my husband for father’s day and paired it with some fresh green beans and homemade herb bread – it was delicious!
The sauce was off the hook! The Mint added such a new depth,compared to the more traditional Crack sauce! The Crew loved it and wanted More! The steak rub was a bit salty for me but the others loved it again and who could complain it was Steak.
Thanks for the inspiration and motivation.
Keep them coming!
So glad you enjoyed, Kenny! I love the sauce too, and it is good on pretty much everything. Did you use kosher salt for the rub? If you substitute regular salt, it may be a bit too salty.
Kosher salt it was and the wife always says I under salt everything so must of been operator error!
Just refered my sisters to your site thanks again!
Is the “ground mustard” in the Spice Rub something like COLEMAN’S MUSTARD? Exactly what is it if not!
Hi Raymond, It is dried ground mustard (sold with the spices). Thx for asking, I will clarify in the recipe.
What an amazing dinner!! The food and the people!
Wow this looks amazing!! I love the chimichurri sauce!