Recipe courtesy of Brian Hill

Grilled Tenderloin Churrasco with 3-Herb Chimichurri

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  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. Preheat the grill (gas or charcoal is fine) to 500 degrees F.
  3. 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.
  4. 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.