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GOODNESS
Chipotle: These are dried and smoked versions of jalapeno peppers, and add a wonderful flavor to Mexican or South American dishes. Or barbecues, for that matter. They can have a wide range of heat, so be careful and taste as you go. It's easy to add more chipotle -- it's hard to take them out.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
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Recipe

Char-Grilled Beef Tenderloin with 3-Herb Chimichurri

serves
prep time: 10
cook time: 297

ingredients

  • Spice Rub:
  • 2 tablespoons dark brown sugar
  • 1 tablespoon sweet smoked paprika
  • 1 tablespoon coarse kosher salt
  • 1 1/2 teaspoons chipotle chile powder or ancho chile powder
  • 1 teaspoon ground black pepper
  • Chimichurri sauce:
  • 3/4 cup olive oil
  • 3 tablespoons Sherry wine vinegar or red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 3 garlic cloves, peeled
  • 2 medium shallots, peeled, quartered
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 3 cups packed stemmed fresh parsley
  • 2 cups packed stemmed fresh cilantro
  • 1 cup packed stemmed fresh mint
  • Beef tenderloin:
  • 1 3.5 pounds beef tenderloin
  • 2 tablespoons olive oil

directions

spice rub: Combine all ingredients in small bowl.

The rub can be made 2 days ahead. Store airtight at room temperature.

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.

beef tenderloin: Let beef stand at room temperature 1 hour.

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 degrees 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.