Beef Tenderloin With Chimichurri - cooking recipe

Ingredients

3 1/3 lbs beef tenderloin, trimmed
1 cup dry red wine
1 None onion, coarsely chopped
2 cloves garlic, chopped
1/2 cup extra-virgin olive oil
2 tbsp sunflower oil
None None Chimichurri
2/3 cup parsley, stems removed
1 bulb garlic, divided into cloves and peeled
1 None medium carrot, peeled and coarsely grated
1 cup extra-virgin olive oil
1/3 cup white wine vinegar
1 tsp salt
1 tsp dried oregano
1/2 tsp chili flakes
1/2 tsp ground black pepper
None None Roasted vegetables, to serve

Preparation

Combine beef in a dish with wine, onion, garlic and oil, and turn several times. Cover and marinate for 3 hours.
Preheat the oven to 400\u00b0F. Heat the sunflower oil in a frying pan and sear the beef until browned all over. Transfer to a roasting pan and roast for 20 mins, turning halfway through cooking, for medium-rare, or until cooked to desired doneness. Transfer to a warm platter and tent loosely with foil. Let rest for at least 10 mins.
Meanwhile, to make chimichurri, combine parsley and garlic in a food processor and pulse until finely chopped. Add remaining ingredients plus 1/4 cup water and blend 5 seconds. Check seasoning, adding more vinegar, salt or chili to taste.
Slice the beef and serve with the chimichurri and roasted vegetables. Chimichurri is best within two hours of preparation.