Grilled Tenderloin Churrasco with 3-Herb Chimichurri

Total Time:
1 hr 40 min
Prep:
10 min
Inactive:
1 hr
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Beef Tenderloin:
  • 2 pounds beef tenderloin
  • 1/8 cup fresh thyme leaves
  • 1 teaspoon sea salt
  • 5 cloves garlic, smashed and chopped
  • 1/2 teaspoon black pepper
  • 4 cups veggie stock
  • 3-Herb Chimichurri:
  • 1/8 cup fresh tarragon leaves
  • 1/8 cup fresh oregano leaves
  • 1/8 cup fresh sage leaves
  • 1/8 cup olive oil
  • 1/8 cup lemon juice
  • 4 cloves roasted garlic
  • 1/2 teaspoon sea salt
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Directions

For the beef: Put the tenderloin in a medium bowl and add the thyme, salt, garlic, and pepper. Let marinate in the refrigerator for 1 hour.

Preheat the grill (gas or charcoal is fine) to 500 degrees F.

Once hot, put the tenderloin on the grill and cook for 5 to 8 minutes per side. Stick in a Dutch oven and add the veggie stock. Let simmer for 15 minutes.

For the chimichurri sauce: Add the tarragon, oregano, sage, olive oil, lemon juice, roasted garlic, and sea salt into a blender and blend until completely mixed. Spoon sauce over the tenderloin and serve.


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