This recipe I discovered from Whitewater Cooks with Passion by Shelley Adams has been a go to this summer, and so naturally, I wanted to share it with you. It is a fantastic cookbook filled with some simple summer recipes. Another favorite is Watermelon, Mint and Feta Salad.
The Chimichurri sauce is full of bright herbs and spices with vibrant flavor. Many of my friends and family members don’t eat red meat; I will serve salmon or prawns with the same Chimichurri sauce, trust me they are not missing out. This sauce goes well with lamb as well. For the sides, I will usually do a Kale Caesar salad and two other veggie dishes. If you are into easy recipes pack with flavor, I give this book a buy.
What You Will Need
3-4 lb Beef Tenderloin
3/4 cup olive oil
3 tbsp red wine vinegar
One juice of a lemon
Three peeled garlic cloves
Three peeled shallots
One tsp salt
1/2 tsp pepper
1/2 tsp red chili flakes
3 cups of parsley, stems removed
2 cups of cilantro, stems removed
Spice Rub for the Meat
2 tbsp brown sugar
1 tbsp sweet smoked paprika
1 tbsp coarse salt
1 1/2 tsp ancho chili powder
One tsp black pepper, freshly ground
What to do
Remove the tenderloin from the fridge and let it stand at room temp. for an hour. This is a very important step do not skip it.
Place the olive oil, vinegar, lemon juice, garlic, shallots, salt, pepper, and chili flakes in a food processor and pulse until chopped and blended.
Add hand fulls of herbs with the processor running.
Transfer to a deep bowl and set aside.
Preheat the BBQ to medium high heat.
Combine your spice rub.
Pat tenderloin dry and rub with olive oil and roll the meat in the rub.
Sear the tenderloin for 2 minutes on all side.
Reduce the heat to medium and grill uncovered for 25 minutes or until the meat is medium rare.
Remove from the grill and let rest on a serving platter covered with tin foil for 15- 20 minutes before slicing.
Serve with the Chimichurri sauce on the side.