Char-Grilled Beef Tenderloin with Three-Herb Chimichurri

Char-Grilled Beef Tenderloin with Three-Herb Chimichurri
Photo by Mark Thomas

Ingredients

  • 3 tablespoons fresh lemon juice
  • 1 teaspoon fine sea salt
  • ¾ cup olive oil
  • 3 tablespoons Sherry wine vinegar or red wine vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon dried crushed red pepper
  • 2 medium shallots
  • + 11 more ingredients
    • 3 garlic cloves
    • 1 tablespoon sweet smoked paprika
    • 2 tablespoons dark brown sugar
    • 3 cups fresh parsley
    • 1 teaspoon ground black pepper
    • 1 ½ teaspoons chipotle chile powder or ancho chile powder
    • 1 cup fresh mint
    • 1 tablespoon coarse kosher salt
    • 2 cups fresh cilantro
    • ½ teaspoon freshly ground black pepper
    • 1 3 1/2-pound beef tenderloin

Combine all ingredients in small bowl. Do ahead: Can be made 2 days ahead. Store airtight at room temperature. Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions...

View full recipe at Epicurious

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