Grilled Tenderloin Churrasco with 3-Herb Chimichurri |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
Directions:
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.
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