Grilled Tenderloin Churrasco with 3-Herb Chimichurr

Name: Grilled Tenderloin Churrasco with 3-Herb Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 …

Servings: persons

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.

1
For the beef: Put the tenderloin in a medium bowl and add the thyme, salt, garlic, and pepper.
2
Let marinate in the refrigerator for 1 hour.
3
Preheat the grill (gas or charcoal is fine) to 500 degrees F.
4
Once hot, put the tenderloin on the grill and cook for 5 to 8 minutes per side.
5
Stick in a Dutch oven and add the veggie stock.
6
Let simmer for 15 minutes.
7
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.
8
Spoon sauce over the tenderloin and serve.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds beef tenderloin, 1/8 cup fresh thyme leaves, 1 teaspoon sea salt, 5 cloves garlic, smashed and chopped, and more.

Yes, Grilled Tenderloin Churrasco with 3-Herb Chimichurri falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Tenderloin Churrasco with 3-Herb Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions