Char-Grilled Beef Tenderloin with Three-Herb Chimichurri

Ingredients

• •2 tablespoons dark brown sugar
• •1 tablespoon sweet smoked paprika
• •1 tablespoon coarse kosher salt
• •1½ teaspoons chipotle chile powder
• •1 teaspoon ground black pepper
• •¾ cup olive oil
• •3 tablespoons Sherry wine vinegar
• •3 tablespoons fresh lemon juice
• •3 cloves garlic
• •2 medium shallots
• •1 teaspoon fine sea salt
• •½ teaspoon freshly ground black pepper
• •½ teaspoon dried crushed red pepper
• •3 cups fresh parsley
• •2 cups fresh cilantro
• •1 cup fresh mint
• •3½ pounds beef tenderloin
• •2 tablespoons olive oil

Cooking Instructions

1. 1.

   Combine all ingredients in small bowl.

   5 min

2. 2.

   Do ahead: Can be made 2 days ahead. Store airtight at room temperature.

3. 3.

   Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.

   15 min

4. 4.

   Do ahead: Can be made 3 hours ahead. Cover; chill.

5. 5.

   Let beef stand at room temperature 1 hour.

   60 min

6. 6.

   Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.

   57 min

7. 7.

   *Available at specialty foods stores and from tienda.com.