Grilled Beef Tenderloin Filets with Chimichurri Sauce
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Grilled and topped with a vibrant chimichurri, this steak is a no-fuss way to impress at your next cookout.
This grilled steak with chimichurri is one of those simple, flavor-packed dishes that always feels a little special—perfect for having people over, a Father’s Day cookout, or just a weeknight when you’re craving something good off the grill. The steak is rubbed with a smoky spice blend, grilled, and topped with a bright, herb-packed chimichurri sauce—a punchy mix of parsley, mint, cilantro, garlic, vinegar, and olive oil. It’s somewhere between a vinaigrette and a pesto sauce.
This is one of my favorite quick-but-elegant dinners for warm weather. The whole meal comes together in about 30 minutes, start to finish. I usually keep the sides simple—something green, corn on the cob (or a make-ahead corn salad), and crispy potato wedges.
“This recipe is my go-to entertaining meal. It is always a hit with our guests and often requested in advance!”
What You’ll Need To Make Grilled Beef Tenderloin with Chimichurri
Step-by-Step Instructions
Step 1: Make the spice rub. Combine the paprika, cumin, ground mustard, kosher salt and pepper in a small bowl. Mix the spices until evenly combined.
Step 2: Make the chimichurri sauce. In a blender, combine the shallot, garlic, olive oil, sherry wine vinegar, lemon juice, salt, pepper, red pepper flakes, and some of the herbs.
Blend and add the remaining herbs in two separate additions until the sauce is almost smooth. Cover the sauce and refrigerate until ready to serve.
Step 3: Season the steaks. When you’re ready to eat, drizzle the filets with olive oil and sprinkle generously with the spice rub. Pat it down with your fingers so it sticks—it will be a thick coating.
Step 4: Grill the steaks. Cook the steaks on a hot grill or grill pan for 3 to 4 minutes per side (for medium-rare).
Step 5: Serve. Serve the steaks with chimichurri sauce and enjoy!
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Grilled Beef Tenderloin Filets with Chimichurri Sauce
With a quick spice rub and a vibrant chimichurri, this grilled steak comes together fast—and tastes like summer on a plate.
Ingredients
For the Spice Rub
- 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
For the Chimichurri Sauce
- 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 garlic cloves, 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 stemmed fresh parsley, gently packed
- 1 cup stemmed fresh cilantro, gently packed
- ½ cup stemmed fresh mint, gently packed
For the Beef
- 4 (6-8 ounce) beef tenderloin filets (about 1-inch thick)
- 2 tablespoons olive oil
Instructions
For the Spice Rub
- Combine all of the ingredients in a small bowl and stir until well combined.
For the Chimichurri Sauce
- Combine the olive oil, wine vinegar, lemon juice, garlic cloves, shallot, salt, pepper, red pepper flakes and a third of the herbs in a blender; blend until almost smooth. Add the remaining herbs in two separate additions, puréeing until almost smooth after each addition. Cover and chill until ready to serve.
For the Beef
- Remove the tenderloin filets from the refrigerator and let sit at room temperature for about 30 minutes. Preheat the grill to high (about 600 degrees).
- Drizzle the filets with the olive oil and rub until evenly coated. Sprinkle the spice rub all over the filets and pat down with your hands so it sticks (the coating will be thick).
- Clean and oil the cooking grate. Place the filets on the grill and cook, covered, about 4 minutes, or until nicely browned and charred on the first side. Flip the steaks and cook 3-4 minutes more for medium-rare. Transfer to a platter, tent with foil and let rest for 5-10 minutes. Serve the filets with chimichurri sauce on the side.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 702
- Fat: 59 g
- Saturated fat: 16 g
- Carbohydrates: 8 g
- Sugar: 2 g
- Fiber: 3 g
- Protein: 36 g
- Sodium: 622 mg
- Cholesterol: 145 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Made this along with the corn and basil salad and big Italian salad and served key lime pie ice-cream for desert. All were a hit. Love the Chimichurri…excellent departure from the norm. I will be making this again and again I am sure. And my guests wanted the recipe…along with the recipe for the corn salad and the key lime pie ice cream.
I made this recipe along with your other dishes (caramelized onions and bell peppers and the German potato salad) for our guests. Everything was super delicious and I cannot stop eating the chimichurri sauce – it is the best in the world. Not only your recipes are always delicious, I really like the way you provide instructions, which ensures the success of the dish. It is my first time providing a review, but the have been cooking with your recipes for years and always impressing everyone. Thank you very much Jennifer!
Hi Jenn!
Which of your corn salads would pair best with this dish?
Hi Sue, I think it pairs beautifully with my Black Bean Salad with Corn, Red Peppers, Avocado, and Lime Cilantro Vinaigrette. Hope you enjoy!
Fantastic! This was fantastic!! Broiled the tenderloins as it’s too cold to grill this evening. Thanks, Jenn!!
As you suggest, I am going to pair with your Big Italian Salad (love it!). Can you suggest another vegetable side dish that I can serve along the Steak and Big Salad (but not corn), preferably one that we can put on the BBQ or reheat on the BBQ, unless you think a another cold side dish would be ok. Thanks!
Hi Sandy, how about these potatoes? They are cooked on the grill and are delish!
Hi Jenn,
I have a special friend coming to visit me this weekend from out of the country. We met over 10 years ago in Argentina and I would love to make this recipe and try to recreate our favorite meal down there! How far in advance can I make the chimichurri? Thanks!!
Hi Jessica, the chimichurri can be made and refrigerated 3 – 4 days ahead. Enjoy your visit!
You can freeze the chimichurri. Not sure for how long, but at least several months.
Freeze in small containers or flattened in a plastic bag.
This way there will be no fresh herbs wasted, and a TASTY herbal sauce easy to defrost that will pare with any meat and take it over the top! Can use as marinade or as sauce on the side.
We made this tonight. It was a nice change to have tenderloin. So good! Thank you for all your recipes I use them all the time!
I just made this for dinner tonight. OUTSTANDING! Your site has been my go to for almost any recipe. Thank you for sharing
Just made these tonight. Once again, your recipe was a smash hit–out of the ballpark! And it’s all so easy to put together. I no longer “Google” recipes. You are my chef hero, Jenn!
Hi Jenn! Any suggestions for some side items to pair with this recipe? Looks wonderful!
Hi Katherine, I think this steak pairs beautifully with the Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette. Enjoy!