Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Preheat a frying pan on medium-high heat and drizzle with vegetable oil

Pat dry <quantity>1</quantity> medium piece of beef tenderloin. Season with salt and black pepper and place on the frying pan to sear

Sear the meat on all sides, about 3-4m on each side, until a deep brown crust forms

Roast the meat in the oven for 15m

Finely slice <quantity>½<unit>bunch</unit></quantity> of scallion

Finely chop <quantity>½<unit>bunch</unit></quantity> of parsley

Finely chop the parsley with the scallions and transfer to a bowl

Add <quantity>½<unit>tbsp</unit></quantity> of lemon zest and <quantity>1</quantity> grated garlic clove to the chopped herbs

Add <quantity>1<unit>tbsp</unit></quantity> of red wine vinegar and <quantity>5<unit>tbsp</unit></quantity> of extra virgin olive oil

Add salt to taste and mix to combine. The chimichurri is ready

Transfer the meat to a wire rack and let rest for at least 15m to redistribute the juices

Thinly slice the meat. The roast beef is ready

Arrange the Roast Beef on a plate, sprinkle with flaky salt to taste and add a few spoonfuls of the Chimichurri

Add mayonnaise to taste

Sprinkle with chili powder to taste and add some capers

Add arugula leaves to taste. The roast beef & chimichurri is ready

Enjoy!