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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network