Name: Grilled Beef Tenderloin Filets with Chimichurri Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Argentinian
Ingredients: 4 beef tenderloin filets (about 6 ounces each); 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1 cup fresh parsley, finely chopped; 1/4 cup fresh cilantro, finely chopped; 3 cloves garlic, minced; 2 tablespoons red wine vinegar; 1/2 teaspoon red pepper flakes; 1/2 cup extra-virgin olive oil; Salt and black pepper to taste

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If you’re searching for a showstopping meal that delivers melt-in-your-mouth beef and a punchy, herbaceous sauce in every bite, look no further than Grilled Beef Tenderloin Filets with Chimichurri Sauce. This dish brings together the irresistible tenderness of perfectly grilled filet mignon and the bold, fresh flavors of traditional Argentine chimichurri—ideal for a special occasion or a weeknight treat that feels sophisticated yet totally doable at home.

Grilled Beef Tenderloin Filets with Chimichurri Sauce Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Grilled Beef Tenderloin Filets with Chimichurri Sauce plays a crucial role, from the top-tier beef to the vibrant green sauce. Gather these simple staples, and you’re just steps away from steak perfection—every element adds something special, whether it’s flavor, color, or tenderness.

Beef Tenderloin Filets: The buttery-soft star of the dish—choose about 6 oz filets for optimal results and restaurant-worthy presentation.
Olive Oil: Brushing the filets with olive oil ensures a perfect sear, keeps them moist, and adds subtle richness.
Kosher Salt: Use coarser kosher salt for deeper seasoning that’s evenly distributed across the meat.
Black Pepper: Freshly cracked pepper delivers gentle heat and bold aroma without overpowering the beef.
Garlic Powder: This adds an earthy, savory undertone and helps round out the beef’s natural flavors.
Fresh Parsley: The backbone of chimichurri—opt for flat-leaf parsley for the punchiest flavor.
Fresh Cilantro: A handful of cilantro brightens up the sauce with citrusy notes and a pop of color.
Fresh Garlic: Use three cloves, minced, to add sharpness and depth to the chimichurri.
Red Wine Vinegar: This brings zesty acidity, balancing the richness of the steak and olive oil.
Red Pepper Flakes: Adjust the amount for your preferred level of heat—a little goes a long way!
Extra-Virgin Olive Oil: Essential for creating the silky texture and golden hue in your chimichurri.
Salt and Black Pepper (to taste): Final seasoning for the sauce—taste and adjust at the end.

How to Make Grilled Beef Tenderloin Filets with Chimichurri Sauce

Step 1: Prep the Grill

Start by preheating your grill to medium-high heat. Take a moment to oil the grates lightly—this helps prevent sticking and ensures those beautiful sear marks that make Grilled Beef Tenderloin Filets with Chimichurri Sauce so visually irresistible. A hot, clean grill makes all the difference!

Step 2: Season the Filets

Pat the beef tenderloin filets dry with paper towels, which helps achieve an excellent crust when grilling. Brush them generously with olive oil on both sides, then season with kosher salt, black pepper, and garlic powder. This trifecta brings out the beef’s natural flavors in every juicy bite.

Step 3: Grill the Filets

Place the filets directly on the grill and leave them undisturbed for about 4-5 minutes per side if you love a perfect medium-rare. Flip them only once to build that rich golden sear—remember, a little patience equals big flavor. Adjust the cook time for your preferred doneness.

Step 4: Rest the Filets

Transfer the grilled filets to a plate and cover them loosely with foil. Let them rest for 5 minutes to allow the juices to redistribute through the tenderloin, guaranteeing every cut is juicy and tender. Skipping this step is the secret enemy of perfectly cooked steak!

Step 5: Make the Chimichurri Sauce

While the steaks rest, bring the fresh, vibrant sauce together. In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, and red pepper flakes. Slowly whisk in the extra-virgin olive oil until the mixture is glossy and well-mixed. Taste and season with salt and black pepper to your liking. For best flavor, let it sit for at least 30 minutes—you’ll love how all those punchy elements meld together!

Step 6: Serve and Savor

Place each filet on a plate and generously spoon the chimichurri sauce on top. The vivid green sauce trickles over the rich, smoky steak, promising a bite that’s balanced, fresh, and absolutely unforgettable. Now you’re ready to impress yourself and your guests with classic Grilled Beef Tenderloin Filets with Chimichurri Sauce.

How to Serve Grilled Beef Tenderloin Filets with Chimichurri Sauce

Garnishes

Sprinkle extra chopped parsley or cilantro over the plated steaks for a burst of color and freshness. A few lemon wedges never hurt either—guests love a quick squeeze to brighten up their plate. For a pretty touch, add thinly sliced radishes or a dusting of flaky sea salt just before serving.

Side Dishes

Keep the focus on your Grilled Beef Tenderloin Filets with Chimichurri Sauce by pairing them with simple sides that let those flavors shine. Roasted potatoes, charred asparagus, or a crisp green salad work beautifully. Crusty bread is also encouraged to mop up any extra chimichurri!

Creative Ways to Present

Slice the filets just before serving and fan out the pieces on a platter for a modern, shareable approach. Or, drizzle the chimichurri down the center of the steak and serve on individual boards for a rustic presentation. Even small ramekins of extra sauce on the side invite everyone to dip and drizzle to their heart’s content.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the steaks tightly and store them in an airtight container in the refrigerator for up to 3 days. Keep any remaining chimichurri in a separate jar, and it will stay vibrant and tasty for up to a week.

Freezing

You can freeze cooked tenderloin filets for up to 2 months—just be sure to wrap them well to avoid freezer burn. Chimichurri sauce doesn’t freeze as well because of the fresh herbs, but try using leftovers on vegetables or bread instead.

Reheating

To gently reheat steak without drying it out, set your oven to a low temperature (around 250°F) and warm the filets for about 10-15 minutes, covered loosely with foil. Or, slice thin and quickly reheat in a skillet. Add extra chimichurri just before serving for a new burst of flavor.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While tenderloin filets are prized for their tenderness, you can swap in ribeye, strip steak, or even sirloin. Just adjust the grilling time depending on the thickness and cut for that perfect doneness.

Is it possible to make the chimichurri sauce ahead of time?

Yes, in fact, making chimichurri in advance is encouraged. Mix up the sauce a few hours (or even a day) ahead, store it in the fridge, and let those flavors meld—just give it a good stir and taste for seasoning before serving.

How spicy is the chimichurri sauce supposed to be?

The heat in chimichurri is totally adjustable; the recipe calls for half a teaspoon of red pepper flakes, which brings gentle warmth. If you’re spice-sensitive, start with less and build up, or leave it out entirely for a milder sauce.

Can I grill the filets on an indoor grill or grill pan?

Definitely! If outdoor grilling isn’t an option, a cast iron grill pan or indoor electric grill will give you a similar caramelized crust. Just make sure it’s preheated well and follow the same timing guidelines.

What wine pairs best with Grilled Beef Tenderloin Filets with Chimichurri Sauce?

You can’t go wrong with a robust Malbec or Cabernet Sauvignon—the bold tannins and dark fruit flavors stand up beautifully to both the juicy steak and the zesty chimichurri.

Final Thoughts

I truly hope you give Grilled Beef Tenderloin Filets with Chimichurri Sauce a try—there’s something magical about the way the savory, smoky steak and the tangy, herby sauce come together. Whether you’re grilling for a crowd or just treating yourself, this recipe is sure to become a new favorite!

Grilled Beef Tenderloin Filets with Chimichurri Sauce Recipe

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4.7 from 24 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Tender and juicy grilled beef tenderloin filets seasoned with a flavorful chimichurri sauce. This recipe brings together the rich taste of beef with the vibrant, herbaceous flavors of the sauce for a delightful dining experience.

Ingredients

Scale

For the Beef Tenderloin Filets:

4 beef tenderloin filets (about 6 ounces each)
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
Salt and black pepper to taste

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Instructions

Preheat the Grill: Preheat the grill to medium-high heat and lightly oil the grates.
Season the Beef Filets: Pat the beef filets dry, brush with olive oil, and season with kosher salt, black pepper, and garlic powder.
Grill the Filets: Grill for 4-5 minutes per side for medium-rare.
Make the Chimichurri Sauce: Combine parsley, cilantro, garlic, vinegar, red pepper flakes, and olive oil. Season with salt and pepper.
Serve: Top the grilled filets with chimichurri sauce and enjoy!