Beef Tenderloin with Cornichon-Caper Herb Sauce

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

Ingredients

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

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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