Grilled Beef Tenderloin Filets with Chimichurri Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender beef tenderloin filets with a warm spice rub, finished with a bright, herby chimichurri sauce. Restaurant-quality and ready in 30 minutes, it tastes like summer on a plate.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1½ tablespoons paprika
- 1½ teaspoons ground cumin
- 1½ teaspoons ground mustard ((also called dry mustard))
- 1 teaspoon coarsely ground black pepper
- 1½ teaspoons kosher salt
- 6 tablespoons extra-virgin olive oil
- 1½ tablespoons sherry wine vinegar ((or red wine vinegar))
- 1½ tablespoons fresh lemon juice, (from 1 lemon)
- 2 small cloves garlic, (peeled and roughly chopped)
- 1 medium shallot, (peeled and roughly chopped)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1½ cups gently packed fresh parsley
- 1 cup gently packed fresh cilantro
- ½ cup gently packed fresh mint
- 4 (6 to 8 oz) beef tenderloin filets (about 1-in/2.5-cm thick)
- 2 tablespoons olive oil
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1062mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 999mg
- Calcium
- 86mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1062MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.