Ingredients for Char-Grilled Beef Tenderloin with Three-Herb Chimichurri

• 2 tablespoons dark brown sugar

• 1 tablespoon sweet smoked paprika*

• 1 matsked grovt kosher salt

• 1 1/2 teaspoons chipotle chilli powder or ancho chilli powder

• 1 teaspoon ground black pepper

• 180ml olive oil

• 45ml Sherry wine vinegar or red wine vinegar

• 3 tablespoons fresh lemon juice

• 3 garlic cloves, peeled

• 2 medium shallots, peeled, quartered

• 1 teaspoon fine sea salt

• 1/2 teaspoons freshly ground black pepper

• 1/2 teaspoons dried crushed red pepper

• 3 cups (packed) stemmed fresh parsley

• 2 cups (packed) stemmed fresh coriander

• 1 cup (packed) stemmed fresh mint

• 1 1.6kg beef tenderloin

• 2 matskedar olivolja

Combine all ingredients in small bowl.

Do ahead: Can be made 2 days ahead. Store airtight at room temperature.

Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of coriander, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.

Do ahead: Can be made 3 hours ahead. Cover; chill.

Let beef stand at room temperature 1 hour.

Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). 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 54°C for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.

*Available at specialty foods stores and from tienda.com.

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