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

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