Source: Bon Appetit, July 2006

• 3 1/2 pound beef tenderloin
• 2 tbsp extra virgin olive oil
• 2 tbsp dark brown sugar
• 1 tbsp sweet smoked paprika
• 1 tbsp coarse kosher salt
• 1 1/2 tsp chipotle or ancho chile powder
• 1 tsp ground black pepper

chimichurri sauce

• 3/4 cup extra virgin olive oil
• 3 tbsp sherry or red wine vinegar
• 3 tbsp fresh lemon juice (more to taste)
• 3 garlic cloves, peeled
• 2 medium shallots, peeled & quartered
• 1 tsp fine sea salt or kosher salt
• 1/2 tsp ground black pepper
• 1/2 tsp dried crushed red pepper
• 3 cups fresh parsley
• 2 cups fresh cilantro
• 1 cup fresh mint

Spice rub : Combine olive oil, brown sugar, paprika, salt, chile powder and black pepper in a small bowl.

Beef tenderloin : Let beef stand at room temperature for 1 hour. Prepare BBQ, set heat to high. Pat beef dry with paper towels and brush with 2 tbsp olive oil. Sprinkle all over with spice rub, using all of mixture, the coating will be thick. Place beef on the grill and sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130 F for medium-rare, moving beef to cooler part of the grill as needed, turning occassionally, for about 40 minutes. Remove from grill, cover loosely with foil and let rest at least 15 minutes. Thinly slice beef crosswise.

Chimichurri sauce : Combine first 8 ingredients in a blender, blend until almost smooth. Add 1/4 of each parsley, cilantro and mint; blend until incorporated; repeat 3 times, pureeing until almost smooth after each addition. Serve with sliced beef .

Chimichurri can be made 3 hours ahead; keep covered and chill. This sauce will be delicious with almost any beef, lamb, chicken or pork you put on the grill — Enjoy!