Beef Tenderloin with Cheesy Grits and Chimichurri

Ingredients

• 1 8 oz Beef Tenderloin
• 2 oz extra virgin olive oil
• Black pepper, (coarse) to taste
• Kosher salt, to taste
• 2 oz chimichurri (recipe below)
• 4 oz cheesy grits (recipe below)
• 2 cups firmly flat leaf parsley
• 4-8 garlic cloves
• 2 tablespoons fresh oregano
• 1/4 cup extra virgin olive oil
• 4 tablespoons red wine vinegar
• 1/2 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 tsp red pepper Flakes
• 3 tablespoons lemon zest
• 1 tablespoon butter
• 1 medium Vidalia onion diced, or any type of sweet onion
• 2 ears corn, kernels cut from husks
• 2 cups heavy cream
• 2 cups water
• Kosher salt and freshly ground black pepper
• 1 cup stone-ground grits
• 2 tablespoons unsalted butter
• 1 cup shredded cheddar cheese
• 2 tablespoons grated parmesan cheese