Beef Tenderloin with Cornichon-Caper Herb Sauce

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

Ingredients

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