Chimichurri Sauce for Beef Tenderloin

Based on an Argentine sauce for grilled meats, this zingy condiment, originally developed to accompany a Sear-Roasted Beef Tenderloin, brightens up any wintertime roast.

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  1/4 cup coarsely chopped shallot
  
  


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  2 Tbs. sherry vinegar; more as needed
  
  


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  Kosher salt
  
  


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  1 cup (1 oz.) packed fresh flat-leaf parsley
  
  


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  1 cup (1 oz.) packed fresh basil
  
  


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  1 Tbs. fresh oregano
  
  


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  2 small cloves garlic, lightly crushed
  
  


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  1 tsp. whole black peppercorns, cracked; more, freshly ground
  
  


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  1/2 cup extra-virgin olive oil
  
  

Put the shallot, vinegar, and 1/2 tsp. salt in a small bowl and let sit for about 30 minutes. Transfer to a food processor, add the parsley, basil, oregano, garlic, and peppercorns and pulse a few times into a coarse purée. While pulsing, add the oil through the feed tube and pulse until combined. Season to taste with salt, freshly ground black pepper, or vinegar.