Beef Tenderloin with Cornichon-Caper Herb Sauce

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

Ingredients

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

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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