There are few dishes as stunning—yet surprisingly simple—as Grilled Beef Tenderloin Filets with Chimichurri Sauce. With perfectly seared, buttery filet mignon kissed by the flames and crowned with a vibrant, herb-packed chimichurri, every bite is a joyful contrast of smoky richness and zesty freshness. This meal is my go-to for special evenings, casual summer gatherings, or honestly, any time I want to treat myself and loved ones to something spectacular that whispers “restaurant quality” without hours in the kitchen. Whether you’re a seasoned grill master or just getting the hang of outdoor cooking, this is a show-stopper that always delivers unforgettable flavor.
Ingredients You’ll Need
What makes Grilled Beef Tenderloin Filets with Chimichurri Sauce so irresistible is the harmony of a handful of high-quality, thoughtfully chosen ingredients. Every item adds something essential—either a jolt of aromatics, a hint of heat, or a velvety richness that makes this dish unforgettable.
- Beef Tenderloin Filets: The star of the show, these cuts are prized for their tenderness and mild, buttery taste—perfect for grilling.
- Olive Oil: Helps lock in moisture and adds a subtle fruitiness to both the filets and the sauce.
- Kosher Salt: Larger crystal size makes it easy to season evenly and enhances the beef’s natural flavors brilliantly.
- Black Pepper: Freshly ground pepper adds a noticeable fragrant kick.
- Garlic Powder: Delivers a mellow, roasted garlic undertone without overpowering the filet.
- Fresh Parsley (for Chimichurri): This leafy green brings a burst of clean, grassy flavor and beautiful color to the sauce.
- Fresh Cilantro (for Chimichurri): Adds a zesty, slightly citrusy note that brightens up every bite.
- Garlic (for Chimichurri): Fresh, bold, and spicy—this is where the sauce gets its signature punch.
- Red Wine Vinegar (for Chimichurri): It provides a tangy backdrop that balances the richness of the steak and oil.
- Red Pepper Flakes (for Chimichurri): A pinch offers gentle heat that perks up the herbs without dominating the sauce.
- Extra-Virgin Olive Oil (for Chimichurri): Gives the chimichurri its luscious texture and silky mouthfeel.
- Salt and Black Pepper (for Chimichurri): To taste—making sure those green flavors pop!
How to Make Grilled Beef Tenderloin Filets with Chimichurri Sauce
Step 1: Prep the Grill
First things first: fire up your grill to medium-high and give those grates a quick oiling. This keeps your beautiful filets from sticking and ensures you get those tempting grill marks. A little preheating also helps create that crave-worthy crust without overcooking the centers.
Step 2: Season the Filets
Next, pat your beef tenderloin filets dry with paper towels—this is crucial for browning. Brush them with a bit of olive oil to help the seasonings cling, then generously sprinkle both sides with kosher salt, black pepper, and garlic powder. Take a moment to appreciate the simplicity—sometimes a classic steak seasoning is all you need.
Step 3: Grill to Perfection
Place the seasoned filets on the hot grill and let them sear for about 4–5 minutes per side for a gorgeous medium-rare. Resist the urge to fuss or press down—let the grill do its magic. Of course, you can tweak the time for your perfect doneness. Once cooked, transfer the filets to a plate, loosely tent with foil, and let them rest; this allows the juices to redistribute so every bite is juicy and tender.
Step 4: Mix Up the Chimichurri Sauce
While the beef is resting, grab a medium bowl and combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, and red pepper flakes. Slowly whisk in the extra-virgin olive oil until everything is lush and blended. Taste, then add salt and pepper until those herby flavors sing. If you can, let the sauce sit for at least 30 minutes—even a brief rest deepens its vibrant, tangy profile.
Step 5: Assemble and Serve
Now comes the best part: crown each filet with a generous spoonful of chimichurri and watch the emerald-green sauce shimmer over the rich steak. Serve immediately—your kitchen will smell incredible and your guests will be hovering, forks in hand, ready to dive in.
How to Serve Grilled Beef Tenderloin Filets with Chimichurri Sauce
Garnishes
Extra chopped fresh parsley or cilantro is always a bright, beautiful finishing touch. A little sprinkle of flaky sea salt adds just the right crunch and intensifies the flavors. For a pop of color, add a few thinly sliced radishes or edible flowers if you’re feeling fancy.
Side Dishes
The bold, herby punch of the chimichurri calls for sides that can stand up and complement the main event. Think roasted baby potatoes, grilled asparagus, or a simple arugula salad with lemon vinaigrette. If you want something more playful, crispy yucca fries or charred corn are fantastic, especially for an Argentinian-inspired spread.
Creative Ways to Present
For an impressive party platter, slice the beef filets crosswise and fan out on a wooden board, drizzling with chimichurri. Or, for an easy weeknight, serve each filet whole over a bed of fluffy rice or creamy mashed potatoes, letting the sauce puddle invitingly around the edges. If you have leftover sauce, set out a small bowl for extra dipping—nobody will complain!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (trust me, it’s rare with Grilled Beef Tenderloin Filets with Chimichurri Sauce), let the filets cool to room temperature, then store tightly wrapped in the fridge for up to 3 days. The chimichurri can be refrigerated in a lidded jar, just give it a stir before reusing.
Freezing
Freezing the cooked beef filets is absolutely doable—wrap them well in plastic and foil before stashing in the freezer for up to 2 months. The chimichurri sauce doesn’t freeze quite as nicely due to the fresh herbs, so it’s best enjoyed fresh or refrigerated, not frozen.
Reheating
To reheat, let the steaks come to room temperature and then gently warm in a low oven (about 275°F) until heated through. If microwaving, use short intervals and cover with a damp paper towel to help retain moisture. Always add the chimichurri after reheating so it stays vibrant and fresh.
FAQs
Can I use a different cut of beef?
Absolutely! If you can’t find tenderloin, ribeye or strip steak also works beautifully, though they’ll have a slightly different texture and flavor. Just adjust the cook time based on thickness and your preferred doneness for best results.
What if I don’t have an outdoor grill?
No worries—Grilled Beef Tenderloin Filets with Chimichurri Sauce can be made indoors on a grill pan or cast-iron skillet. Make sure the pan is smoking hot so you get that signature sear and flavor.
Is it important to let the beef rest before slicing?
Yes, letting the beef rest, even just a few minutes, is the secret to juicy steaks. Resting lets the juices redistribute throughout the meat, so when you cut in, you get tender, succulent bites instead of dry or tough results.
Can I make the chimichurri in advance?
Making the chimichurri ahead is actually recommended! Letting it rest for at least 30 minutes allows the flavors to meld together and intensifies its bold flavor. Store in the fridge for up to 3 days and bring to room temperature before serving.
Are there other uses for the leftover chimichurri?
So many! Chimichurri is fantastic drizzled on grilled veggies, roasted potatoes, crispy bread, or even scrambled eggs. It’s a flavor bomb that can jazz up all sorts of simple dishes, so don’t be shy about using every last spoonful.
Final Thoughts
If you’re looking for a dish that feels special, is actually quick to put together, and brings loads of color and flavor to your table, you can’t go wrong with Grilled Beef Tenderloin Filets with Chimichurri Sauce. Treat yourself and your favorite people to this unforgettable meal—you’ll be hooked after the very first bite!
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Grilled Beef Tenderloin Filets with Chimichurri Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the succulent and flavorful Grilled Beef Tenderloin Filets with Chimichurri Sauce. This classic Argentinian dish features perfectly grilled beef filets topped with a vibrant herbaceous sauce.
Ingredients
For the Beef 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
Instructions
- Preheat the Grill: Preheat the grill to medium-high heat and lightly oil the grates.
- Prepare the Beef Filets: Pat the beef filets dry and brush with olive oil. Season with kosher salt, black pepper, and garlic powder.
- Grill the Filets: Grill for 4-5 minutes per side for medium-rare. Rest the filets for 5 minutes.
- Make the Chimichurri Sauce: Combine parsley, cilantro, garlic, vinegar, and red pepper flakes. Whisk in olive oil. Season with salt and pepper.
- Serve: Top grilled filets with chimichurri sauce and serve.
Notes
- For best flavor, prepare the chimichurri sauce at least 30 minutes ahead.
- Leftover chimichurri is delicious on grilled vegetables or bread.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 filet with sauce
- Calories: 450
- Sugar: 0g
- Sodium: 400mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg
