Beef Tenderloin with Cornichon-Caper Herb Sauce

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

Ingredients

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

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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