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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Comments
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I made this recipe for father’s day this past year and it was delicious. The rub and sauce have been a go to in our house, especially on tri tips. We like to smoke them at about 225 until rare and then reverse sear to a nice medium rare and serve with the chimichurri sauce. I always double up the sauce because it goes fast!
Hi Jenn, How would I alter this if I can’t use Cilantro? More parsley and less mint? Thank you!
Sure Jodie, that would work. You really can vary the herbs to your taste. Hope you enjoy!
Hi, Jen! How can I make it on a gas stove? Don’t have a grill here in my NYC apartment, but want to make it for my hubby.
Hi Lora, I think you could get decent results by broiling these too– 3-4 minutes per side for medium-rare.
Hi,
Does stemmed parsley mean you cut the stems off or you use stem and all?
Thanks!
Denise
Hi Denise, it means that you remove the leaves from the stems and just use the leaves. Hope that helps!
I am planning to make flank steak for Father’s Day. Do you think this recipe would work for that?
BTW… LOVE your recipes. Everything I’ve made has been delicious. Used your Siracha Honey Lime marinade on a pork tenderloin that I grilled and it was a huge hit!
Glad you’re enjoying the recipes Allyson! And yes, I think this rub would be great on flank steak. Enjoy!
Hi Jen,
Can I use this recipe with rib eye instead of tenderloin? If so, any changes I need to make? Thanks,
Elizabeth
Yes, you definitely can Elizabeth. You don’t need to make any changes and cooking time would remain about the same (but obviously cook it to your desired doneness). Enjoy!
How do you think this rub and sauce would taste with grilled or pan-seared salmon? Would you make any modifications?
Hi Karen, I think this would be delicious on salmon and don’t think you need to make any modifications to the rub or the sauce. Let me know how it turns out!
Have you – or has anyone – tried this with pork loin?
Hi Jenn!
I am super excited to try this recipe but I’m worried about my grill not being able to get to 600 degrees. The highest I’ve seen it go was 400. Do you think that will be good enough or should I cook it another way?
Thanks!
Tspoon
It should be ok; just be sure to keep the lid closed to keep the heat in.
I would give this recipe 10 stars if I could. I made this for Thanksgiving, since our family doesn’t really like turkey. Both steak and the sauce were a huge hit. I served it with mashed potatoes, everyone loved it. Thank you for always providing very detailed recipes.