Oven-Roasted Rainbow Potatoes with Beef Tenderloin and Chimichurri Dressing

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Chimichurri Dressing:

1/2 cup olive oil

1/2 cup red wine vinegar 

1/2 cup fresh herbs (cilantro, parsley and oregano) 

2 to 3 cloves garlic

Pinch salt and black pepper

Pinch red pepper flakes

Rainbow Potatoes:

1 1/2 pounds rainbow potatoes, cut in 1-inch pieces

2 tablespoons olive oil

Salt

Beef Tenderloin:

1 beef tenderloin

2 tablespoons olive oil 

3 tablespoons sea salt 

1 teaspoon ground coriander 

1 teaspoon ground cumin 

Parmesan Crisp:

4 to 6 thin slices Parmesan