Beef Tenderloin with Chimichurri

Beef Tenderloin with Chimichurri
Serves 4

There are few things more elegant, impressive, or desirable than beef tenderloin. But the fear of overcooking this cut arises with even the most seasoned of home cooks. Slow roasting prevents your filet from just this and creates a tender and delicious centerpiece for your next occasion. During summer months you can serve this dish room temperature at barbeques or buffet lines. We love pairing this with our 2019 Cuvaison Pinot Noir Laguna Vineyard with slightly floral hints, silky tannins, and long finish.

2 lb. beef tenderloin, tied 
2 teaspoon salt, divided
Pepper, to taste and preference 
2 tablespoons extra virgin olive oil, plus more for steak 
1 shallot, minced
1 clove garlic, minced
¼ up chopped parsley
¼ cup chopped cilantro
¼ cup chopped basil 
1 jalapeno, seeded and minced
1 lemon, zested and juiced
2 tablespoons Worcestershire sauce

Pull tenderloin out of the refrigerator at least 30 minutes prior to roasting. Preheat oven to 300° F.

Season tenderloin with 1 teaspoon salt, pepper and a bit of olive oil and place on an unlined baking tray. Roast for 45-50 minutes or until internal temperature reads 135° on a meat thermometer inserted into the thickest area of the loin.

Remove and rest for at least 10 minutes. 

To make chimichurri, add shallot, garlic, parsley, cilantro, basil, jalapeno, lemon zest and juice, Worcestershire sauce and remaining 2 tablespoons olive oil to a boil and mix. Season with remaining teaspoon of salt. This can be made up 3 days in advance. 

To serve, slice tenderloin and serve with sauce.