Recipe courtesy of Brian Hill
Grilled Tenderloin Churrasco with 3-Herb Chimichurri
- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 30 min
- Yield: 4 servings
- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 30 min
- Yield: 4 servings
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
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.
