Grilled Tenderloin Churrasco with 3-Herb Chimichurri Recipe

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.

No additional tips available.

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

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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.

Grilled Tenderloin Churrasco with 3-Herb Chimichurri

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