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

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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