Show the dad in your life how much you appreciate him this Father's Day with Father's Day Grilled Beef Tenderloin Filets with Chimichurri Sauce! Our premium-grade filets are carefully trimmed and seasoned with our signature blend of spices, then grilled to perfection. He will love every bite of these juicy, succulent filets, guaranteed to deliver maximum flavor and texture.

But the real showstopper here is our homemade Chimichurri Sauce - a traditional Argentinean condiment sure to add the perfect tanginess and zestiness. Pour it generously over your tenderloins for an extra flavor that will bring you back for seconds (or thirds).

Wondering how to grill the perfect steak? Check out our grilling tips and blog post to learn more. American Made Grills has your back to help you celebrate your father at his own game - fantastic grilled food!

Make sure the dad in your life gets the ultimate dining experience this Father's Day with Father’s Day Grilled Beef Tenderloin Filets with Chimichurri Sauce!

Serves 4

Father's Day Grilled Beef Tenderloin Filets with Chimichurri Sauce Ingredients

For the Spice Rub

  • 1½ tablespoons paprika
  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground mustard (also called dry mustard)
  • 1 teaspoon coarsely ground black pepper
  • 1½ teaspoons kosher salt

For the Chimichurri Sauce

  • 6 tablespoons extra virgin olive oil
  • 1½ tablespoons Sherry wine vinegar (or red wine vinegar)
  • 1½ tablespoons fresh lemon juice from one lemon
  • 2 small garlic cloves, peeled and roughly chopped
  • 1 medium shallot, peeled and roughly chopped
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1½ cups stemmed fresh parsley
  • 1 cup of stemmed fresh cilantro
  • ½ cup of stemmed fresh mint

For the Beef

  • 4 (6-8 ounce) beef tenderloin filets (about 1-inch thick)
  • 2 tablespoons olive oil

Father's Day Grilled Beef Tenderloin Filets with Chimichurri Sauce Directions

For the Spice Rub

  1. Combine all ingredients in a small bowl and stir until well combined.

For the Chimichurri Sauce

  1. Combine the olive oil, wine vinegar, lemon juice, garlic cloves, shallot, salt, pepper, red pepper flakes, and a third of the herbs in a blender; blend until almost smooth.
  2. Add the remaining herbs in two separate additions, puréeing until almost smooth after each addition. Cover and chill until ready to serve.

For the Beef

  1. Remove the tenderloin filets from the refrigerator and let them sit at room temperature for about 30 minutes.
  2. Preheat the grill to high (about 600 degrees).
  3. Drizzle the fillets with olive oil and rub until evenly coated. Sprinkle the spice rub all over the filets and pat down with your hands so it sticks (the coating will be thick).
  4. Clean and oil the cooking grate. Place the filets on the grill and cook, covered, for about four minutes or until nicely browned and charred on the first side. Flip the steaks and cook for 3-4 minutes more for medium-rare. Transfer to a platter, tent with foil, and rest for 5-10 minutes.
  5. Serve the filets with chimichurri sauce on the side.

Taken from

June 06, 2023 — Jason Klein