Beef Tenderloin with Cornichon-Caper Herb Sauce

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

Ingredients

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

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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