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