Beef Tenderloin with Salsa Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Team this dish with roasted potatoes, green beans tossed with shallot butter, and a bottle of Pinot Noir. To finish, buy a lemon cheesecake from your favorite bakery. Ingredients:
3 tablespoons chopped fresh thyme |
2 tablespoons coarse salt |
1 tablespoon ground pepper |
1 2 1/2-pound whole beef tenderloin, trimmed |
3/4 cup extra-virgin olive oil |
2 tablespoons drained capers |
2 tablespoons chopped italian parsley |
2 tablespoons chopped shallot |
1 tablespoon vegetable oil |
Directions:
1. Sprinkle 2 tablespoons thyme, coarse salt and pepper on baking sheet. Roll tenderloin in spice mixture. Cover; chill 3 hours.
2. Mix olive oil, capers, parsley, shallot and 1 tablespoon thyme in bowl. Season with salt and pepper. Let stand 1 hour.
3. Preheat oven to 400°F. Heat vegetable oil in heavy large skillet over high heat. Add tenderloin; cook until brown on all sides, about 10 minutes. Transfer to baking sheet. Roast until meat thermometer inserted into center registers 125°F. for rare, about 12 minutes. Remove from oven and let stand 5 minutes. Serve tenderloin with salsa.
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