Char-Grilled Beef Tenderloin with Three-Herb Chimichurri

Ingredients

• 1.5 teaspoons ancho chili powder 
• 3.5 pound frangelico 
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon kosher salt 
• 2 tablespoons t brown sugar dark
• 2 cups cilantro leaves fresh packed stemmed ()
• 1 cup mint leaves fresh packed stemmed ()
• 3 cups parsley fresh packed stemmed ()
• 3  garlic clove peeled
• 1 teaspoon pepper black
• 3 tablespoons juice of lemon fresh
• 0.8 cup olive oil 
• 2 tablespoons olive oil 
• 0.5 teaspoon pepper dried red crushed
• 3 tablespoons sherry vinegar 
• 1 teaspoon sea salt fine
• 2 medium shallots peeled quartered
• 1 tablespoon paprika smoked sweet

Equipment

• bowl
• paper towels
• blender
• grill
• kitchen thermometer
• aluminum foil

Directions

1. Combine all ingredients in small bowl.
2. Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
3. Combine first 8 ingredients in blender; blend until almost smooth.
4. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated.
5. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
6. Do ahead: Can be made 3 hours ahead. Cover; chill.
7. Let beef stand at room temperature 1 hour.
8. Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil.
9. Sprinkle all over with spice rub, using all of mixture (coating will be thick).
10. 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 130F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes.
11. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise.
12. Serve with chimichurri sauce.
13. *Available at specialty foods stores and from tienda.com.