Grilled Beef Tenderloin with Chimichurri

1. Beef Tenderloin

Season the tenderloin with kosher salt and ground black pepper. Heat olive oil in a skillet over medium-high heat. Sear the tenderloin for 2-3 minutes on each side until a golden crust forms. Transfer to an oven preheated to 375°F and cook for 8-10 minutes or until desired doneness. Let it rest for 5 minutes before serving.

2. Rustic Smoked Paprika Potatoes

Boil salted water and cook the Yukon potatoes until fork-tender (approximately 15-20 minutes). Drain and let cool slightly. Toss the potatoes with garlic salt, smoked paprika, and olive oil. Spread on a baking sheet and roast at 400°F for 10 minutes until crispy.

3. Provencal Tomatoes

Preheat oven to 375°F. Halve the plum tomatoes and place them cut side up on a baking dish. Sprinkle with parsley, minced garlic, kosher salt, and olive oil. Roast for 20 minutes until softened and aromatic.

4. Chimichurri Sauce

Combine all the chimichurri ingredients in a bowl and mix well. Let it sit for 10 minutes to allow flavors to meld.

5. Plating

Arrange the beef tenderloin on a plate and top with a spoonful of chimichurri sauce. Serve with a side of rustic smoked paprika potatoes and Provencal tomatoes. Garnish with chopped parsley for a fresh finish.