Memorial Day weekend.
For foodies across the land Memorial Day weekend conjures up visions of backyard grills packed with tasty creations as well as brisket and sausage transforming into masterpieces in the smoker.
For much of the country this weekend signifies the arrival of summer. Here in the PNW we’re even forecast to have a couple of days of sun, though some poor bastards – like Jake and his gang in Bozeman – are due for a few more days of snow and rain.
[Hell, I’ve even been chatting with Jess in Russia this morning and they enjoyed a fine meal of Moose ribs with all the trimmings last night. Wonder how those would be in the smoker?….]
We’re entertaining friends this weekend and are feeling a bit celebratory; we don’t grill a beef tenderloin that often, though when we do we like to serve it with this killer three herb chimichurri. The mint and the shallots both add a complex touch to the chimichurri (our mojito mint plant is prospering this year); it’s a recipe you’ll come back to time and time again.
Don’t feel like splurging for a beef tenderloin? We’ve made this one with pork tenderloins, pork roasts, tri-tip and even skirt steak – it’s never failed us once.
Get out and have some fun – and great food – this weekend.
Spice Rub
3 tbsp. dark brown sugar
1 tbsp. sweet smoked paprika
1 tbsp. hot Hungarian paprika
1 tbsp. coarse kosher salt
1 tsp. chipotle chile powder
1 tsp. ancho chile powder
1 tsp. ground black pepperChimichurri sauce
3/4 cup olive oil
3 tbsp. red wine vinegar
3 tbsp. fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled, quartered
1 tsp. Kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried crushed red pepper
3 cups stemmed fresh parsley, packed
2 cups stemmed fresh cilantro, packed
1 cup stemmed fresh mint, packed3 to 4 pound beef tenderloin
Cider vinegar
Rub a dub dub. Mix the rub ingredients and set aside.
Rub your tenderloin. Pat the tenderloin dry, paint with cider vinegar and coat liberally with the rub. Set aside at room temperature for at least an hour.
Rub two sticks together. Fire the grill when ready to cook; sear the tenderloin for two minutes a side and move to a medium heat zone on your grill. You’re looking for an internal temperature of 130 for medium-rare (the only way to eat a great tenderloin); that takes us about 40 to 45 minutes over real wood or hardwood charcoal.
Chimichurri time. Meanwhile, make your chimichurri. Combine the first 8 ingredients in your trusty food processor and mix well. Add the parsley, cilantro and mint in four installments, pureeing (leave some texture here) between each addition.
Pull the meat and serve. If you pull the meat at 130 degrees internal temperature, let it rest for 15 minutes (yep, I know it’s almost impossible to wait that long…), slice thinly across the grain and serve with a big dollop of chimichurri.
Makes perhaps the best sandwich in the world on a fresh Ciabatta bun.
Enjoy.
