Ingredients
1
tbsp sweet smoked paprika*
1
tbsp coarse kosher salt
1
1/2 tsp chipotle chile powder or ancho chile powder
1
tsp ground black pepper
3
tbsp Sherry wine vinegar or red wine vinegar
2
medium shallots, peeled, quartered
1/2
tsp freshly ground black pepper
1/2
tsp dried crushed red pepper
3
cups (packed) stemmed fresh parsley
2
cups (packed) stemmed fresh cilantro
1
cup (packed) stemmed fresh mint
1
3 1/2-pound beef tenderloin
Directions
1.
For spice rub: Combine all ingredients in small bowl.
2.
Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
3.
For chimichurri sauce: Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
4.
Do ahead: Can be made 3 hours ahead. Cover; chill.
5.
For beef tenderloin: Let beef stand at room temperature 1 hour.
6.
Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.
7.
*Available at specialty foods stores and from tienda.com.
New-York Restaurants
