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.

• 1/4 cup coarsely chopped shallot
• 2 Tbs. sherry vinegar; more as needed
• Kosher salt
• 1 cup (1 oz.) packed fresh flat-leaf parsley
• 1 cup (1 oz.) packed fresh basil
• 1 Tbs. fresh oregano
• 2 small cloves garlic, lightly crushed
• 1 tsp. whole black peppercorns, cracked; more, freshly ground
• 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.