Description
This Grilled Beef Tenderloin with Chimichurri Sauce & Tomato Salsa is a show-stopping dish full of bold, fresh flavors. Tender, juicy beef tenderloin is perfectly grilled and served with a vibrant Argentine-style chimichurri and a refreshing tomato salsa for a meal that’s both elegant and easy to prepare.
Ingredients
- 1.5 lbs (700g) beef tenderloin, trimmed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh oregano, chopped (or 1 tsp dried)
- 1/2 tsp crushed red pepper flakes
- Salt and pepper to taste
Tomato Salsa:
- 2 ripe tomatoes, diced
- 1/4 red onion, finely chopped
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1 tbsp chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat (about 400°F / 200°C).
- Rub the beef tenderloin with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Grill the beef for 4–5 minutes per side (for medium-rare), turning occasionally, until it reaches your desired doneness. Let rest for 10 minutes before slicing.
- Meanwhile, prepare the chimichurri sauce: mix parsley, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper in a bowl. Let sit for at least 10 minutes to develop flavor.
- For the tomato salsa, combine diced tomatoes, red onion, lime juice, olive oil, cilantro, salt, and pepper. Toss well and chill until serving.
- Slice the rested beef tenderloin and serve drizzled with chimichurri and a spoonful of tomato salsa on the side.
Notes
- Use a meat thermometer for accuracy: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Can also be cooked in a cast-iron skillet if grilling isn’t an option.
- Pairs beautifully with roasted potatoes, grilled vegetables, or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Argentinian