Beef Tenderloin with Cornichon-Caper Herb Sauce

Beef Tenderloin with Cornichon-Caper Herb Sauce
Photo by Scott Phillips

Ingredients

  • 1 tsp. finely chopped fresh thyme
  • 1 trimmed whole beef tenderloin (3-½ to 4 lb.)
  • 1 Tbs. Worcestershire sauce
  • Few drops hot sauce, such as Sriracha
  • 1 Tbs. drained capers, rinsed
  • ½ cup extra-virgin olive oil
  • 1 tsp. finely grated lime zest
  • + 14 more ingredients
    • 3 whole scallions, sliced
    • ¼ cup cornichons, coarsely chopped
    • 2 Tbs. olive oil
    • ½ cup (½ oz.) packed fresh basil
    • 1 medium clove garlic, mashed to a paste
    • Freshly ground black pepper
    • 1 small clove garlic, lightly crushed
    • 1 tsp. honey
    • 1 Tbs. fresh lime juice; more as needed
    • 1 tsp. soy sauce
    • Kosher salt
    • 1 Tbs. Dijon mustard
    • 2 cups (2 oz.) packed fresh flat-leaf parsley
    • Kosher salt

Pulse the parsley, basil, scallions, garlic, zest, and 3/4 tsp. salt in a food processor until finely chopped. With the motor running, add the oil through the feed tube and process until well blended. Add the cornichons, capers, lime juice, and hot sauce and pulse until finely chopped. Season ...

View full recipe at Fine Cooking

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