Argentinean Oak Planked Beef Tenderloin With Chimichurri Sauce Recipe

Ingredients for Argentinean Oak Planked Beef Tenderloin With Chimichurri Sauce

• Beef Tenderloin Steaks
• 1 tsp salt
• Fresh Ground Black Pepper
• Flat Leaf Parsley
• Fresh Cilantro Leaves
• Mint Leaf
• Onion
• Reduced Sodium Fat Free Chicken Broth
• Sherry Wine Vinegar
• Oregano Leaves
• Olive Oil
• Crushed Red Pepper Flakes
• Garlic Cloves

How to Make Argentinean Oak Planked Beef Tenderloin With Chimichurri Sauce

1. Preheat your grill to medium-high heat (approximately 375-400°F).
2. Soak a 12x8 inch cedar plank in water for at least 1 hour before grilling.
3. Pat the beef tenderloin (approximately 1.5-2 lbs) dry with paper towels and season generously with salt and pepper.
4. Place the soaked cedar plank on the preheated grill.
5. Place the seasoned beef tenderloin on top of the plank.
6. Grill for approximately 20-25 minutes, turning occasionally, until the internal temperature reaches 130-135°F for medium-rare.
7. Remove the beef tenderloin from the grill and let it rest for 10 minutes before slicing against the grain.
8. While the beef rests, prepare the chimichurri sauce (see ingredient list for details).
9. Once the beef has rested, slice it and generously top with the chimichurri sauce.
10. Serve immediately and enjoy!