Chimichurri-Stuffed Tenderloin with Citrus Dill Veggie Skewers

Recipe courtesy of Liz Burrell from the Big Green Egg Culinary Center This recipe was inspired by Big Green Egg Ancho Chili & Coffee Seasoning and Big Green Egg Citrus & Herb Seasoning.

PREP TIME
EGG TEMP
400°F/204°C
COOK TIME
SERVINGS
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Ingredients

Main

  • 1 (3 1/4 lbs (1.5 kg)) beef tenderloin, trimmed 
  •  Extra virgin olive oil 
  •  Salt and pepper to taste 
  •  Big Green Egg Ancho Chili & Coffee Seasoning 
  • 1 cup (240 ml) chimichurri 
  •  Cooking twine 

Chimichurri

  • 3 teaspoons (15 ml) minced garlic 
  • 1/2 tablespoons (8 ml) salt (more to taste if preferred) 
  • 3 bunches cilantro 
  • 2 tablespoons (30 ml) oregano 
  • 1 bunch parsley 
  • 1/4 cups (60 ml) minced red onion 
  •  Juice from 1 lime 
  • 2 tablespoons (30 ml) white wine vinegar 
  • 1 1/2 cups (360 ml) extra virgin olive oil 

Citrus and Herb Vegetable Skewers

  • 2 orange bell peppers 
  • 2 red bell peppers 
  • 1 yellow onion 
  • 6 Portobello mushrooms (cut into 1/6) 
  •  Extra virgin olive oil 
  •  Salt and pepper to taste 
  •  Big Green Egg Citrus and Herb Seasoning 

Accessories

Big Green Egg Seasoning, Ancho Chili & Coffee

Add flavor to any dish by sprinkling Ancho Chili & Coffee Seasoning on any of your favorite foods be...

See Accessory
Big Green Egg Seasoning, Citrus & Herb

Add flavor to any dish by sprinkling Citrus & Herb Seasoning on any of your favorite foods before co...

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EGGspander convEGGtor Basket

Unleash your culinary creativity with the ultimate expansion system for the Big Green Egg! The NEW B...

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Half Moon Cast Iron Cooking Grate

Cast iron half moon shape component of the divide & conquer cooking system which allows for staggere...

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Pizza & Baking Stones - Half Moon

The Half Moon Baking Stone turns your EGG into a fire brick oven, great for making breads, desserts ...

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Skewers - All Natural Bamboo

Made from all natural, eco-friendly bamboo, these skewers are perfect for grilling and serving kabob...

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Instructions

Main

Step 1

Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 400°F/204°C.

Step 2

Cut the tenderloin horizontally through the center about an inch deep. As you cut, pull away on the side opposite of your cutting hand. Try to keep the beef an inch thick through the spiral while cutting. Once you have a flat piece of meat, cover it with plastic wrap, and gently use the flat side of a meat tenderizer to even it out.

Step 3

Coat the beef with extra virgin olive oil, salt and pepper. Spread the chimichurri mixture evenly over the beef, leaving about 1/2 inch (1 cm) around the sides. Roll the beef up and tie at 1 inch (3 cm) intervals to secure the roll. Brush the entire roll with olive oil, season with salt, pepper and Ancho Chili & Coffee Seasoning.

Step 4

Roast the tenderloin on the indirect side of the EGGspander convEGGtor Basket for 30-45 minutes, or until the internal temperature hits 120°F/48°C. Remove from the EGG and set aside.

Step 5

While the beef is roasting, grill the vegetable skewers on the direct side until tender – about 15 minutes. Remove from the EGG.

Step 6

Increase the temperature of the EGG to 500°F/260°C and sear the beef on all sides using the direct side of the EGG. Let the beef rest for 10 minutes, and slice to serve!

Chimichurri

Step 1

Crush the garlic and salt together to make a paste. Add cilantro, oregano, parsley, red onion and lime juice. Add white wine vinegar and olive oil and mix. Then add salt and pepper to taste. Mix thoroughly for even flavor. Use immediately or let rest in the refrigerator overnight for fuller flavor.

Citrus and Herb Vegetable Skewers

Step 1

Cut all the vegetables into bite sized pieces. Coat the vegetables with olive oil, salt and pepper and the Big Green Egg Citrus and Herb Seasoning. Skewer the vegetables in a pattern you like.

Instructions

Main

  1. Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 400°F/204°C.
  2. Cut the tenderloin horizontally through the center about an inch deep. As you cut, pull away on the side opposite of your cutting hand. Try to keep the beef an inch thick through the spiral while cutting. Once you have a flat piece of meat, cover it with plastic wrap, and gently use the flat side of a meat tenderizer to even it out.
  3. Coat the beef with extra virgin olive oil, salt and pepper. Spread the chimichurri mixture evenly over the beef, leaving about 1/2 inch (1 cm) around the sides. Roll the beef up and tie at 1 inch (3 cm) intervals to secure the roll. Brush the entire roll with olive oil, season with salt, pepper and Ancho Chili & Coffee Seasoning.
  4. Roast the tenderloin on the indirect side of the EGGspander convEGGtor Basket for 30-45 minutes, or until the internal temperature hits 120°F/48°C. Remove from the EGG and set aside.
  5. While the beef is roasting, grill the vegetable skewers on the direct side until tender – about 15 minutes. Remove from the EGG.
  6. Increase the temperature of the EGG to 500°F/260°C and sear the beef on all sides using the direct side of the EGG. Let the beef rest for 10 minutes, and slice to serve!

Chimichurri

  1. Crush the garlic and salt together to make a paste. Add cilantro, oregano, parsley, red onion and lime juice. Add white wine vinegar and olive oil and mix. Then add salt and pepper to taste. Mix thoroughly for even flavor. Use immediately or let rest in the refrigerator overnight for fuller flavor.

Citrus and Herb Vegetable Skewers

  1. Cut all the vegetables into bite sized pieces. Coat the vegetables with olive oil, salt and pepper and the Big Green Egg Citrus and Herb Seasoning. Skewer the vegetables in a pattern you like.
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