Beef Tenderloin with Cornichon-Caper Herb Sauce

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

Ingredients

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

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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