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Beef Tenderloin with Chimichurri

Prep Time:8 Hours
Cook Time:30 Minutes

Nutritional Information

Chimichurri is a South American sauce typically containing parsley, garlic, vinegar, olive oil, and flakes of chili pepper.


  • 1 cups olive oil
  • 1/2 cups white vinegar
  • 1/4 cup lime juice
  • 4 cloves garlic
  • 1/2 bunch parsley
  • 1/2 bunch cilantro
  • 2 1/2 teaspoons crushed red pepper
  • kosher salt
  • black pepper
  • 5 pounds beef tenderloin, silverskin removed
  • Raising the Steaks Dizzy Pig Rub


  • 1. Combine first 9 Ingredients in food processor and puree to make chimichurri. Rub tenderloin up to 2 days ahead but at least 2 hours ahead of time.
  • 2. Preheat the Egg to 350º using indirect heat. Roast until internal temp. reaches 125 degrees. Let rest 15 minutes before slicing and serving with chimichurri.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828