1 (4lb aprox) Trimmed beef tenderloin.
4 tablespoons salt
1 tablespoon ground black pepper
2 tablespoons of unsalted butter
1 tablespoon Simple Foods Avocado oil.
2 cups fresh flat-leaf parsley, trimmed of thick steams
4 garlic cloves
2 tbsps. fresh oregano leaves
1/3 cup Simple Foods Avocado Oil
2 tablespoons white wine vinegar
Salt and pepper to taste
¼ teaspoon red pepper Flakes
FOR BEEF TENDERLOIN
Place beef on a baking sheet.
Season with salt and pepper, pressing gently to adhere. Refrigerate uncovered for 8 to 48 hrs.
Remove beef from refrigerator, and let stand at room temperature for 1 hr.
Pre heat oven to 250F.
Place roast beef on the center of the baking sheet, until thermometer inserted in thickest portion registers 125F for rare about 1 hour and 10 minutes to 1 hour and 30 minutes, turning once.
Remove beef from oven. Adjust oven temperature to broil. Combine butter and Simple Foods Avocado Oil in small saucepan over medium heat until butter melts.
Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side.
Remove from oven and let it rest for 15 minutes, spread the chimichurri sauce over the beef.
Finely chop the parsley, fresh oregano and garlic (or process in a food processor several pulses). Place in a small bowl.
Stir in the Simple Foods Avocado Oil, vinegar, salt, pepper, and red pepper flakes.