Argentinian Chimichurri-Crusted Grass-Fed Beef Tenderloin with Roasted Celery Root & Crispy Shallot Garnish

Ingredients

• 1 1/2 lbs grass-fed beef tenderloin, 4 steaks, 1 1/2 inches thick
• 1 cup fresh parsley, loosely packed, finely chopped
• 1/2 cup fresh oregano, loosely packed, finely chopped
• 6 cloves garlic cloves, minced
• 3/4 cup extra-virgin olive oil, divided
• 3 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1 1/2 tsp sea salt, divided
• 1 tsp black pepper, divided
• 1 1/2 lbs celery root, peeled and cubed
• 3 medium shallots, thinly sliced
• 2 tbsp avocado oil, for roasting
• 1/4 cup bone broth, for celery root purée
• 1 whole lemon, for zest and juice

Instructions

1. 1

   Preheat oven to 400°F. Combine fresh parsley, oregano, 6 minced garlic cloves, 1/2 cup olive oil, red wine vinegar, red pepper flakes, 3/4 tsp salt, and 1/2 tsp black pepper in a bowl to create chimichurri sauce. Reserve half for serving.

2. 2

   Toss celery root cubes with avocado oil, 1/4 tsp salt, and 1/4 tsp pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.