Seasoned with Lane's Australia Steak Supreme, smoked to perfection, and topped with a chimichurri blend of charred capsicum, parsley, garlic, and more.
Beef Tenderloin & Red Chimichurri
3-4
10-20 minutes
2 hours
Juicy Smoked Beef Tenderloin, Fired Up and Finished with a Kick of Zesty Chimichurri!
Ingredients
- 1 x Whole Beef Tenderloin
- Lane’s Australia Steak Supreme Seasoning
- Capsicum
- Parsley
- Garlic
- Lemon Juice
- Red Wine Vinegar
- Chili Flakes
- Salt
- Pepper
- Paprika
- Olive Oil
Directions
- Set your smoker to 120°C.
- Slice two capsicum cheeks, lightly oil, and char on the grill.
- For the red chimichurri: blend cooled charred capsicums, parsley, garlic, lemon juice, red wine vinegar, chili flakes, salt, pepper, and paprika. Add 1/4 to 1/2 cup of olive oil for a perfect texture.
- Season the tenderloin with Lane’s Australia Steak Supreme and let it bask in the smoker until it hits 52°C. Rest it in foil, loosely wrapped, for 10 minutes.
- Set your grill to a hot temperature to quickly sear, and sear both sides. The internal temperature should now be around 54-58c from rest and sear.
- Slice, generously top with the chimichurri, and enjoy!!
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