Grilled Beef Tenderloin Filets with Chimichurri Sauce
This post may contain affiliate links. Read my full disclosure policy. Grilled and topped with a vibrant chimichurri, this steak is a no-fuss way to impress at your next cookout. This grilled steak with chimichurri is one of those simple, flavor-packed dishes that always feels a little special—perfect for having people over, a Father’s Day cookout, or just a weeknight when you’re craving something good off the grill. The steak is rubbed with a smoky spice blend, grilled, and topped with a bright, herb-packed chimichurri sauce—a punchy mix of parsley, mint, cilantro, garlic, vinegar, and olive oil. It’s somewhere between a vinaigrette and a pesto sauce. This is one of my favorite quick-but-elegant dinners for warm weather. The whole meal comes together in about 30 minutes, start to finish. I usually keep the sides simple—something green, corn on the cob (or a make-ahead corn salad), and crispy potato wedges. “This recipe is my go-to entertaining meal. It is always a hit with our guests and often requested in advance!” What You’ll Need To Make Grilled Beef Tenderloin with Chimichurri Step-by-Step Instructions Step 1: Make the spice rub. Combine the paprika, cumin, ground mustard, kosher salt and pepper in a small bowl. Mix the spices until evenly combined. Step 2: Make the chimichurri sauce. In a blender, combine the shallot, garlic, olive oil, sherry wine vinegar, lemon juice, salt, pepper, red pepper flakes, and some of the herbs. Blend and add the remaining herbs in two separate additions until the sauce is almost smooth. Cover the sauce and refrigerate until ready to serve. Step 3: Season the steaks. When you’re ready to eat, drizzle the filets with olive oil and sprinkle generously with the spice rub. Pat it down with your fingers so it sticks—it will be a thick coating. Step 4: Grill the steaks. Cook the steaks on a hot grill or grill pan for 3 to 4 minutes per side (for medium-rare). Step 5: Serve. Serve the steaks with chimichurri sauce and enjoy! You May Also Like RecipeComments (95)Add Comment Recipe Comments (95) Add Comment Ingredients For the Spice Rub 1½ tablespoons paprika 1½ teaspoons ground cumin 1½ teaspoons ground mustard (also called dry mustard) 1 teaspoon coarsely ground black pepper 1½ teaspoons kosher salt 1½ tablespoons paprika 1½ teaspoons ground cumin 1½ teaspoons ground mustard (also called dry mustard) 1 teaspoon coarsely ground black pepper 1½ teaspoons kosher salt For the Chimichurri Sauce 6 tablespoons extra virgin olive oil 1½ tablespoons Sherry wine vinegar (or red wine vinegar) 1½ tablespoons fresh lemon juice, from 1 lemon 2 small garlic cloves, peeled and roughly chopped 1 medium shallot, peeled and roughly chopped ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ teaspoon crushed red pepper flakes 1½ cups stemmed fresh parsley, gently packed 1 cup stemmed fresh cilantro, gently packed ½ cup stemmed fresh mint, gently packed 6 tablespoons extra virgin olive oil 1½ tablespoons Sherry wine vinegar (or red wine vinegar) 1½ tablespoons fresh lemon juice, from 1 lemon 2 small garlic cloves, peeled and roughly chopped 1 medium shallot, peeled and roughly chopped ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ teaspoon crushed red pepper flakes 1½ cups stemmed fresh parsley, gently packed 1 cup stemmed fresh cilantro, gently packed ½ cup stemmed fresh mint, gently packed For the Beef 4 (6-8 ounce) beef tenderloin filets (about 1-inch thick) 2 tablespoons olive oil 4 (6-8 ounce) beef tenderloin filets (about 1-inch thick) 2 tablespoons olive oil Instructions For the Spice Rub Combine all of the ingredients in a small bowl and stir until well combined. Combine all of the ingredients in a small bowl and stir until well combined. For the Chimichurri Sauce Combine the olive oil, wine vinegar, lemon juice, garlic cloves, shallot, salt, pepper, red pepper flakes and a third of the herbs in a blender; blend until almost smooth. Add the remaining herbs in two separate additions, puréeing until almost smooth after each addition. Cover and chill until ready to serve. Combine the olive oil, wine vinegar, lemon juice, garlic cloves, shallot, salt, pepper, red pepper flakes and a third of the herbs in a blender; blend until almost smooth. Add the remaining herbs in two separate additions, puréeing until almost smooth after each addition. Cover and chill until ready to serve. For the Beef Remove the tenderloin filets from the refrigerator and let sit at room temperature for about 30 minutes. Preheat the grill to high (about 600 degrees). Drizzle the filets with the olive oil and rub until evenly coated. Sprinkle the spice rub all over the filets and pat down with your hands so it sticks (the coating will be thick). Clean and oil the cooking grate. Place the filets on the grill and cook, covered, about 4 minutes, or until nicely browned and charred on the first side. Flip the steaks and cook 3-4 minutes more for medium-rare. Transfer to a platter, tent with foil and let rest for 5-10 minutes. Serve the filets with chimichurri sauce on the side. Remove the tenderloin filets from the refrigerator and let sit at room temperature for about 30 minutes. Preheat the grill to high (about 600 degrees). Drizzle the filets with the olive oil and rub until evenly coated. Sprinkle the spice rub all over the filets and pat down with your hands so it sticks (the coating will be thick). Clean and oil the cooking grate. Place the filets on the grill and cook, covered, about 4 minutes, or until nicely browned and charred on the first side. Flip the steaks and cook 3-4 minutes more for medium-rare. Transfer to a platter, tent with foil and let rest for 5-10 minutes. Serve the filets with chimichurri sauce on the side. Pair with Nutrition Information Powered by Per serving (4 servings) Calories: 702 Fat: 59 g Saturated fat: 16 g Carbohydrates: 8 g Sugar: 2 g Fiber: 3 g Protein: 36 g Sodium: 622 mg Cholesterol: 145 mg Per serving (4 servings) Calories: 702 Fat: 59 g Saturated fat: 16 g Carbohydrates: 8 g Sugar: 2 g Fiber: 3 g Protein: 36 g Sodium: 622 mg Cholesterol: 145 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Beef, Lamb, Veal & PorkDairy-FreeDinnerQuick & EasySouth American Beef, Lamb, Veal & Pork Dairy-Free Dinner Quick & Easy South American