Beef Tenderloin with Cornichon-Caper Herb Sauce

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

Ingredients

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