Grilled Beef Tenderloin Filets with Chimichurri
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Grilled beef tenderloin pairs beautifully with a zesty Argentine chimichurri made from parsley, mint and cilantro.
A specialty of Argentina, chimichurri is a tangy, zesty condiment traditionally served with grilled meats. Emerald in color and packed with loads of fresh herbs, olive oil, vinegar and garlic, it’s like a cross between vinaigrette and pesto. This version — made from a fragrant blend of parsley, mint and cilantro — pairs beautifully with spice-rubbed grilled beef tenderloin filets.
This recipe is impressive yet quick to make. You can have the entire dish on the table, start to finish, in about 30 minutes. As for sides, keep it simple: fresh corn, a big salad and warm bread is all you need. Or if you want to get a little more creative, try my Black Bean Salad with Corn, Red Peppers and Avocado.
What You’ll Need To Make Grilled Beef Tenderloin with Chimichurri
How To Make Grilled Beef Tenderloin with Chimichurri
Begin by making the spice rub, which is a simple blend of paprika, cumin, ground mustard, kosher salt and pepper.
Set that aside while you make the sauce. Start by chopping a medium shallot and a few garlic cloves. You don’t need to chop them finely since they are going to get puréed, just enough so that big chunks don’t get stuck in the blender.
Then add the shallot and garlic to a blender, along with the 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.
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.
Grill the steaks over high heat for 3-4 minutes per side for medium-rare.
Serve with chimichurri sauce and enjoy!
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Grilled Beef Tenderloin Filets with Chimichurri Sauce
Grilled beef tenderloin pairs beautifully with a zesty Argentine chimichurri made from parsley, mint and cilantro.
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
- 1 cup stemmed fresh cilantro
- ½ cup stemmed fresh mint
For the Beef
- 4 (6-8 ounce) beef tenderloin filets (about 1-inch thick)
- 2 tablespoons olive oil
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.
- 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.
I want to make this steak on the stove top instead. In that case, do I skip the rub or just cut back on it a bit? Either way I’m going to make the sauce which I know will be flavorful but wanted to see if the rub will be good if I have to pan sear the steak. Thanks!
I think you can use the same amount of rub — I’d just add more oil to the pan to keep them from burning. Hope you enjoy!
Can you use a different vinegar? I already have bottles of red wine, rice, apple cider, balsamic and white vinegars. Thanks. Love your site.
Hi Barbara, red wine vinegar is perfectly fine to use. Enjoy!
Would you change anything about the rub or sauce if you were doing this with boneless, skinless chicken breast?
Hi Tamara, I think both the rub and the sauce can remain the same. Hope Please LMK how it turns out with chicken!
This was very good with chicken breast! 🙂 Thanks for your reply.
So glad to hear it — thanks for reporting back!
Jenn- I’ve had chimichurri sauce dining out but it wasn’t anywhere near this delicious! I used flank steak because that’s what was available and it turned out great. Paired with the big Italian salad. Yum! Can’t wait for your new cookbook!
Question- would the sauce freeze okay if I wanted to make a batch to use for later? Kind of like how people batch freeze pesto.
Hi Adrienne, I’ve never frozen the sauce, but I do think it would freeze nicely. 🙂
I would love to make this on my husband’s 65th Birthday. My question is how would you steam the parsley, cilantro, and mint? What goes with it from appetizers to desserts. I only cook your recipes at home 100 percent and I love all of them. You could never go wrong with your recipes. I can’t wait for the release of your second book. Thank you for sharing the recipe.
Hi Rose, Thanks for your nice words about the recipes — so glad you like them! I’m not sure what you mean by steaming the parsley, cilantro, and mint. Did you mean stem? If so this article provides some guidance. In terms of things to pair the dish with, any of my corn recipes would work nicely as would this Southwestern Quinoa Salad. For an appetizer, anything really goes here; a couple things that come to mind are this Black Bean Dip or Salsa. Similar to appetizers, I think anything goes, but if you want to take advantage of summer produce, you could prepare any of these. Hope that helps and that your husband has a great birthday! 🙂
This recipe is my go-to entertaining meal. It is always a hit with our guests and often requested in advance!! The rub is really good. The chimichurri is scrumptious and great paired with so many different types of protein including steak, pork chops, and grilled chicken. Thank you for sharing your amazing expertise and recipes!!
Chimichurri, what’s not to love? It’s even fun to say. This recipe is perfect for summertime grilling and works well on lamb or chicken too. I tend to add a bit more garlic and red pepper flakes to give it a kick. It goes really well with my “gazpacho salad” which is basically a non-pureed gazpacho, and like chimichurri it celebrates the bounty of the summer harvest.
Jenn, My family loves your recipes! Could I make these into skewers? If so, how long can I marinate the cubed filets and how long should I grill them? Many thanks!
Hi Tululeh, You could make this on skewers. You could be the rub on the night before (and I’d estimate they’d take about 2 minutes per side). Hope you enjoy!
Honestly ALL of your recipes that I have tried have been superb! I am not a great cook but you are making me look so much better with my family! THANK YOU. This was delicious!
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!
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!
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!
I made this recipe for father’s day this past year and it was delicious. The rub and sauce have been a go to in our house, especially on tri tips. We like to smoke them at about 225 until rare and then reverse sear to a nice medium rare and serve with the chimichurri sauce. I always double up the sauce because it goes fast!
Hi Jenn, How would I alter this if I can’t use Cilantro? More parsley and less mint? Thank you!
Sure Jodie, that would work. You really can vary the herbs to your taste. Hope you enjoy!
Hi, Jen! How can I make it on a gas stove? Don’t have a grill here in my NYC apartment, but want to make it for my hubby.
Hi Lora, I think you could get decent results by broiling these too– 3-4 minutes per side for medium-rare.
Does stemmed parsley mean you cut the stems off or you use stem and all?
Hi Denise, it means that you remove the leaves from the stems and just use the leaves. Hope that helps!
I am planning to make flank steak for Father’s Day. Do you think this recipe would work for that?
BTW… LOVE your recipes. Everything I’ve made has been delicious. Used your Siracha Honey Lime marinade on a pork tenderloin that I grilled and it was a huge hit!
Glad you’re enjoying the recipes Allyson! And yes, I think this rub would be great on flank steak. Enjoy!
Can I use this recipe with rib eye instead of tenderloin? If so, any changes I need to make? Thanks,
Yes, you definitely can Elizabeth. You don’t need to make any changes and cooking time would remain about the same (but obviously cook it to your desired doneness). Enjoy!
How do you think this rub and sauce would taste with grilled or pan-seared salmon? Would you make any modifications?
Hi Karen, I think this would be delicious on salmon and don’t think you need to make any modifications to the rub or the sauce. Let me know how it turns out!
Have you – or has anyone – tried this with pork loin?
I am super excited to try this recipe but I’m worried about my grill not being able to get to 600 degrees. The highest I’ve seen it go was 400. Do you think that will be good enough or should I cook it another way?
It should be ok; just be sure to keep the lid closed to keep the heat in.
I would give this recipe 10 stars if I could. I made this for Thanksgiving, since our family doesn’t really like turkey. Both steak and the sauce were a huge hit. I served it with mashed potatoes, everyone loved it. Thank you for always providing very detailed recipes.
Thanks for publishing this awesome recipe! It’s one of the best I’ve ever seen. Made it yesterday and my family simply loved it. As always, the quality of meat is important and also the temperature is key :-). Thanks again :-))…
Do you think you could use basil instead of cilantro? I am not a fan of Cilantro.
Hi Donna, Yes, that would work absolutely fine.
This chimichurri recipe is wonderful — I have made it with beef tenderloin but also use it with fish and chicken regularly!
how do you think this recipe would work on Venison Backstraps?
Hi Tommy, I think it would work well! If you try it, please come back and let me know how it turns out.
I made it last night and the rub was perfect for the venison backstrap. I bbq the backstrap whole and sliced it thin to serve. I don’t know what i did wrong with the Chimichurri sauce but all it tasted like was garlic. i followed your recipe exactly. Next time i make it i will cut the garlic to about 1/10th of what i used.
Glad it worked out, Tommy. That’s strange about the garlic…there’s very little in the recipe (only 2 small cloves). You must have had some freakishly strong garlic! Or, if you’re sensitive to raw garlic, you could always cook it first to mellow it out.
Would definitely recommend this recipe. It’s relatively quick and simple, and you can pan-fry the steak if you don’t have a grill.
I tried this recipe over the summer and loved it! I love a good steak and the flavor of this one is exceptional. Wouldn’t change a thing. I served it with the roasted cauliflower (also your recipe) and colorful green salad. It was a great hit!
Grilled Spice-Rubbed Beef Tenderloin Filets with Chimichurri was fantastic! I wouldn’t change a thing. I had leftover chimichurri sauce and ate it with raw veggies. The spice rub will be used for now own on our grilled meats…just love it. Thank you!
Hi! What type of paprika do you recommend for this recipe? There seem to be many types available. In my pantry, I have “Smoked Spanish Paprika” by Safinter. Should I use that or get something else?
Hi Cindy, I would use regular paprika. Smoked paprika is delicious but has a very strong smoky flavor, which would really change the dish. Might be good, but a bit overpowering.
I’m wondering how ground coriander would play out instead of cumin. I feel like the cumin would be just a bit too strong to mesh well with the chimicurri.
Hi Karen, Coriander would work, but I wouldn’t leave the cumin out entirely…could you use a combination? The chimichurri is pretty bold and can stand up to the flavor.
Made this for a 4th of July party and everyone loved it. The sauce is a great compliment to the spice rub.
I really want to try Chimichurri sauce and have a lot all those fresh herbs on hand, but I don’t eat meat. Can you suggest a vegetarian dish that might be good with Chimichurri sauce or is it really just for meat?
You could definitely try the Chimichurri on vegetables. I’m thinking it’d be great with grilled portabellos or cauliflower “steaks.”
The steaks and sauce were great for Fathers Day, but I found the rub had a bit of “rawness” about it. I wonder if the spices were lightly toasted first?
Hi Marjory, I’m glad you enjoyed! I’m guessing your grill was not hot enough. You want it as hot as possible (I usually let mine get to at least 600 degrees) so the steaks char all over on the outside. Also, be sure you cover the grill as the steaks cook to keep the heat inside.
I made these for my dad and family for Father’s Day and they were a great hit! The spice rub and chimichurri sauce give the steaks great flavor. I’ve received the emails for a while but this is the first recipe I have tried – thanks for the great recipe!
You’re welcome, Eric. I’m so glad to hear the recipe was a hit! Thanks for letting me know.
I meant, could I put this rub….
Could input this rub on Boneless chicken thighs and BBQ them? What do you think?
Yes, I think it would work!
Made this for my husband for father’s day and paired it with some fresh green beans and homemade herb bread – it was delicious!
The sauce was off the hook! The Mint added such a new depth,compared to the more traditional Crack sauce! The Crew loved it and wanted More! The steak rub was a bit salty for me but the others loved it again and who could complain it was Steak.
Thanks for the inspiration and motivation.
Keep them coming!
So glad you enjoyed, Kenny! I love the sauce too, and it is good on pretty much everything. Did you use kosher salt for the rub? If you substitute regular salt, it may be a bit too salty.
Kosher salt it was and the wife always says I under salt everything so must of been operator error!
Just refered my sisters to your site thanks again!
Is the “ground mustard” in the Spice Rub something like COLEMAN’S MUSTARD? Exactly what is it if not!
Hi Raymond, It is dried ground mustard (sold with the spices). Thx for asking, I will clarify in the recipe.
What an amazing dinner!! The food and the people!
Wow this looks amazing!! I love the chimichurri sauce!