Yields approximately 10 servings (5-6 oz each)
¾ cup olive oil
3 tablespoons sherry wine vinegar or red wine vinegar
3 tablespoons fresh lemon juice
3 cloves garlic, peeled
2 medium shallots, peeled and quartered
1 teaspoon fine sea salt
½ teaspoon fresh ground black pepper
½ teaspoon dried crushed red pepper
3 cups (packed) stemmed fresh parsley
2 cups (packed) stemmed fresh cilantro
1/2 cup (packed) stemmed fresh mint
3½-pound beef tenderloin
2 tablespoons olive oil
Freshly ground black pepper, to taste
Kosher or sea salt, to taste
Let beef stand 1 hour at room temperature.
Combine the first eight ingredients of the chimichurri sauce in blender; blend until almost smooth. Add one-quarter of the parsley, cilantro, and mint; blend until incorporated. Add the remaining herbs in three more additions, puréeing until almost smooth after each addition.
Preheat oven to 350°. Add oil to a sauté pan and bring to high heat, add tenderloin, and sear each side until browned. Finish in the oven until an instant-read thermometer inserted into the thickest part of the beef registers 135° for medium rare, about 40 minutes. Transfer to platter; cover loosely with foil and let rest for 15 minutes. Thinly slice beef crosswise, season to taste, and serve with chimichurri sauce.
Note: We suggest using very little salt during the cooking process. When the tenderloin is cooked, use a finishing salt like French sea salt or Himalayan pink salt sprinkled on top.
Calories 435; Fat 47g; Saturated Fat 14g; Cholesterol 133mg; Sodium 354mg; Carbohydrate 3g; Fiber 1g; Protein 32g