Beef Tenderloin With Chimichurri

• 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

1. Combine beef in a dish with wine, onion, garlic and oil, and turn several times. Cover and marinate for 3 hours.
2. Preheat the oven to 400u0b0F. 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.
3. 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.
4. Slice the beef and serve with the chimichurri and roasted vegetables. Chimichurri is best within two hours of preparation.

beef tenderloin, red wine, onion, garlic, extravirgin olive oil, sunflower oil, chimichurri, parsley, garlic, carrot, extravirgin olive oil, white wine vinegar, salt, oregano, chili flakes, ground black pepper, vegetables

Taken from recipes-plus.com/api/v2.0/recipes/28317 (may not work)