Beef Tenderloin with Cornichon-Caper Herb Sauce

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

Ingredients

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