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

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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