This post is sponsored by Laura’s Lean Beef, thank you so much for supporting the brands that I love!
I’ve been in love with food since a ridiculously young age. While other kids were being force-fed green veggies like broccoli and spinach, I was actually quite fond of both bad name veggies. Oftentimes, when I think of certain memories from my childhood days, food is somehow involved. I adored pretty much every food, even olives and stinky cheese, but there were two things I consistently stayed away from: milk and beef.
I still can’t even stand the sight of milk, but at age eight or nine, one encounter with beef tenderloin at a fancy steakhouse changed my perspective on beef forever.
While I ordered my go-to chicken or fish, everyone else in the family ordered some sort of red meat option, and when the plate of sizzling steaks made its way over from the kitchen to our booth, the smell alone had me second guessing my pre-conceived beef judgement.
After being tortured for the better part of ten minutes, I finally (and quietly) asked my Mom for a bite of her beef tenderloin. Life changing.
I kicked myself for missing out on such buttery, melt-in-your-mouth deliciousness all these years, and after that moment, I was a bonafide red meat carnivore.
These days I don’t discriminate against any cut of beef, but my heart still lies first and foremost with beef tenderloin.
I’ve typically prefer my filets to be simply grilled with just a little bit of salt and pepper, but every once in a while I like to dress it up just a bit more, and this Grilled Beef Tenderloin with Chimichurri sauce fits the bill just perfectly. The steak flavor still shines through, and is only enhanced by the garlicky herbaceous topping which is key.
Head on over to Laura’s Lean Beef to get the full post and recipe!