Mark West Pinot Noir Grilled Marinated Tenderloin with Charred Onion Chimichurri

Mark West Pinot Noir Grilled Marinated Tenderloin with Charred Onion Chimichurri

Just in time for Father’s Day, this recipe is a great way to spice up your BBQ!  Its simple to make and pairs well with Mark West California Pinot Noir.  Give this recipe a try, you will not be disappointed!
Mark West Pinot Noir Grilled Marinated Tenderloin

Ingredients

  • 1 2-3 lb. center cut beef tenderloin, trimmed and tied with butcher twine
  • 1 cup Mark West California Pinot Noir
  • ¼ cup olive oil
  • 2 shallots, chopped
  • 4 sprigs of fresh thyme

Instructions

  1. Mix together Mark West California Pinot Noir, olive oil, shallots and thyme. Place in zipper topped bag with tenderloin and marinate in refrigerate 4 hours. Remove and blot thoroughly with paper towels. Season liberally with salt and fresh black pepper.
  2. Heat grill to high heat.
  3. Place tenderloin on side of grill and cook until lightly browned on all sides, about 12 minutes. Slide roast to cooler side of grill, arranging so roast is about 7 inches from heat source.
  4. Cover and cook until beef registers 125 degrees, 50 minutes to 1 1/4 hours.
  5. Transfer roast to carving board, remove butcher twine, tent with aluminum foil, and let rest for 20 minutes. Discard twine and slice roast ½ inch thick. Top with chimichurri, serve and pair with Mark West California Pinot Noir.
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Charred Maui Onion Chimichurri Recipe

Ingredients:

1 maui onion, cut in 1 inch rounds (substitute with Vidalia onion if maui onion is unavailable)
1 cup flat leaf parsley
¼ cup fresh cilantro
2 garlic cloves, minced
¼ cup red wine vinegar
½ cup extra virgin olive oil
½ teaspoon crushed red pepper
Salt and pepper
Directions:
1. Heat grill to high heat. Char each side of onions over high heath until crisp and blackened, about 5-7 minutes a side.
2. In a food processor, add charred onions, parsley, cilantro, garlic and vinegar. Pulse until combined but still a bit course, about 10 pulses.
3. Add in red pepper and slowly drizzle in oil and pulse about 5 more times. Season to taste and set aside to meld. Can be made up to 3 days in advance.

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