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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.

Grilled beef tenderloin filet with chimichurri on a plate with corn and tomatoes.

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

Beef ingredients including lemon, paprika, and kosher salt.

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.

Spoon in a bowl of spice rub.

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.

Chopped garlic and shallots on a cutting board.

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.

Chimichurri ingredients on a counter and in a blender.

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.

Chimichurri in a blender.

When you’re ready to eat, drizzle the filets with olive oil and sprinkle generously with the spice rub.

Person putting spice run on a beef tenderloin filet.

Pat it down with your fingers so it sticks — it will be a thick coating.

Beef tenderloin filet coated in spice rub.

Grill the steaks over high heat for 3-4 minutes per side for medium-rare.

Plate of cooked steaks.

Serve with chimichurri sauce and enjoy!

Grilled beef tenderloin filet with chimichurri on a plate with corn and tomatoes.You May Also Like


Grilled Beef Tenderloin Filets with Chimichurri Sauce

Grilled beef tenderloin pairs beautifully with a zesty Argentine chimichurri made from parsley, mint and cilantro.

Servings: 4
Total Time: 30 Minutes


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

  1. Combine all of the ingredients in a small bowl and stir until well combined.

For the Chimichurri Sauce

  1. 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

  1. 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).
  2. 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).
  3. 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

Powered by Edamam

  • 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 tonight for our family’s Sunday dinner and it was a HUGE hit! The combination of the spices on the filet plus the chimichurri was just perfect! This is definitely a keeper recipe! Thank you!

    • — CathyS on August 13, 2023
    • Reply
  • Hi Jen looks awesome. I want to make the sauce ahead in the morning. Will adding the mint cause the sauce to brown by dinner time?

    • — Carol Beale on August 4, 2023
    • Reply
    • Hi Carol, it will still taste great but will brown a little.

      • — Jenn on August 8, 2023
      • Reply

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