Grilled Tenderloin Churrasco with Three-Herb Chimichurri
Difficulty: Moderate
Serves: 4
Nutritional Info per Serving: Calories 738 | Total Fat 51g | Saturated Fat 18g | Carbohydrates 16g | Fiber 3g | Sugar 4g | Protein 52g | Cholesterol 200mg | Sodium 1154mg
Total Time: 1 hour 40 minutes
Preparation: 10 minutes
Inactive Time: 1 hour
Cooking Time: 30 minutes
Ingredients
Beef Tenderloin:
- 2 lbs beef tenderloin
- 1/8 cup fresh thyme leaves
- 1 tsp sea salt
- 5 cloves garlic, smashed and minced
- 1/2 tsp black pepper
- 4 cups vegetable stock
Three-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 tsp sea salt
Instructions
- For the Beef: Place the tenderloin in a medium-sized bowl. Add thyme, salt, minced garlic, and pepper. Toss to combine, cover, and marinate in the refrigerator for 1 hour.
- Preheat your grill (gas or charcoal) to 500F.
- Arrange the tenderloin on the cooking grate. Grill for approximately 5-8 minutes per side to develop a perfect sear. Transfer to a Dutch oven, pour in vegetable stock, and gently simmer for 15 minutes.
- For the Chimichurri: In a blender, combine tarragon, oregano, sage, olive oil, lemon juice, roasted garlic, and sea salt. Blend until smooth and vibrant.
- Slice the tenderloin and spoon generous amounts of zesty three-herb chimichurri over top. Serve immediately and savor the explosion of grilled flavors!
Fire up your grill and impress with this juicy, herb-infused beef tenderlointhe perfect balance of smoky char, tender meat, and bright chimichurri that will have everyone craving seconds!
