CHAR-GRILLED BEEF TENDERLOIN WITH THREE-HERB CHIMICHURRI
Provided by Elizabeth Karmel
Categories Blender Beef Garlic Mint Summer Grill/Barbecue Cilantro Parsley Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- For spice rub:
- Combine all ingredients in small bowl.
- Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
- For chimichurri sauce:
- 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.
- Do ahead: Can be made 3 hours ahead. Cover; chill.
- For beef tenderloin:
- Let beef stand at room temperature 1 hour.
- 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.
- *Available at specialty foods stores and from tienda.com.
GRILLED TENDERLOIN CHURRASCO WITH 3-HERB CHIMICHURRI
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
GRILLED BEEF WITH CHIMICHURRI SAUCE
From the Royal Caribbean International Cookbook, which states that chimichurri sauce is as common in Argentina as ketchup is in the United States. I've seen a few other posted recipes for chimichurri sauce, but none that have quite the same list of ingredients that are included in this recipe. Prep time includes marinating time.
Provided by Northwestgal
Categories Steak
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a glass bowl, combine the oil, vinegar, lime juice, oregano, parsley, garlic and crushed red pepper. Season with salt, pepper and cayenne.
- Place beef in a zip-lock plastic bag and add 3/4 cup (200ml) chimichurri sauce. Remove excess air from bag, seal it, and turn bag several times to coat beef with the sauce. Marinate in refrigerator for 2 hours. Cover the remaining sauce and refrigerate.
- About 30 minutes before grilling, remove the beef and reserved sauce from the refrigerator. Soak wood chips in cold water. Heat a covered charcoal or gas grill to medium hot. Just before cooking toss the wood chips into the hot coals, or add the wood chips to the gas grill according to manufacturer's instructions.
- Grill the beef, turning occasionally and basting with the marinade from the bag until the outside is well browned and inside is cooked to desired degree, about 10 to 20 minutes. (A thermometer should register 125F°/52°C for medium-rare, or 135F°/57°C for medium.) Discard remaining marinade from the bag.
- Transfer beef to a cutting board and let rest 10 minutes. Slice and transfer to a warmed serving platter. Drizzle the slices with some of the reserved chimichurri sauce and serve while still hot.
- NOTE: If using a strip loin, leave a 1/2-inch (1.25cm) layer of fat around the roast. For individual steaks, cut the meat into 6-ounce (170g) portions, about 1 1/2 inches (3.75cm) thick. Sear in a hot pan for 2 minutes on each side, and then grill for 4 to 5 minutes on each side, or as desired.
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CHAR-GRILLED BEEF TENDERLOIN WITH THREE-HERB CHIMICHURRI
From bonappetit.com
3.8/5 (13)
- Combine all ingredients in small bowl. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
- 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. DO AHEAD Can be made 3 hours ahead. Cover; chill.
- 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.
CHAR-GRILLED BEEF TENDERLOIN WITH THREE-HERB CHIMICHURRI
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Cuisine North AmericanCategory Beef, Main DishesAuthor Katie SweeneyTotal Time 50 mins
- For spice rub: Combine all ingredients in small bowl. Can be made 2 days ahead. Store airtight at room temperature.
- For chimichurri sauce: 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. Can be made 3 hours ahead. Cover; chill.
- 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.
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