Name: Grilled Tenderloin Churrasco with 3-Herb Chimichurri
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Ingredients: 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; 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Grilled Tenderloin Churrasco with 3-Herb Chimichurri

Beef Tenderloin:

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