Grilled Spice-Rubbed Beef Tenderloin with Chimichurri Sauce
INGREDIENTS
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1-1/2 tablespoons paprika
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1-1/2 teaspoons ground cumin
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1-1/2 teaspoons ground mustard
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1 teaspoon coarsely ground black pepper
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1-1/2 teaspoons kosher salt
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6 tablespoons extra virgin olive oil
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1-1/2 tablespoons Sherry wine vinegar (or red wine vinegar)
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1-1/2 tablespoons fresh lemon juice, from 1 lemon
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2 small garlic cloves, peeled and roughly chopped
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1 medium shallot, peeled and roughly chopped
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/4 teaspoon crushed red pepper flakes
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1-1/2 cups stemmed fresh parsley
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1 cups stemmed fresh cilantro
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1/2 cup stemmed fresh mint
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4 (6-8 ounce) beef tenderloin filets (about 1-inch thick)
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2 tablespoons olive oil
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