Finely chop fresh Italian parsley and place it in a small metal bowl.

In the bowl with the parsley, whisk in 1/2 cup olive oil, lemon juice, garlic, and crushed red pepper.

Season the mixture to taste with salt and pepper.

Refrigerate the chimichurri sauce for at least 4 hours to allow the flavors to meld.

Before serving, bring the chimichurri sauce to room temperature.

Heat the remaining 1 tablespoon of olive oil in a heavy, large skillet over medium-high heat.

Sprinkle both sides of the beef tenderloin steaks with salt and pepper.

Add the steaks to the hot skillet and cook for about 3 minutes per side for medium-rare doneness.

Once cooked to your liking, slice the steaks crosswise.

Arrange the sliced steaks on a platter.

Spoon the prepared chimichurri sauce generously over the sliced steaks.

Serve immediately.