Valdeón-Crusted Beef Tenderloin with Steak Frites and Chimichurri | culture: the word on cheese

Ingredients

• 1/3 cup olive oil
• 2 tablespoons red wine
• vinegar
• 1 garlic clove (minced)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon dried oregano 1/4 teaspoon red
• pepper flakes
• 1/4 teaspoon sweet paprika 1/2 cup finely chopped
• parsley leaves
• 3 tablespoons unsalted butter (room temperature)
• 5 ounces Valdeón (rind removed)
• 4 ounces cheddar cheese (finely grated)
• 1 1/2 cups panko
• 2 6- ounce beef tenderloins
• Kosher salt and freshly ground black pepper (to taste)