Yield:Yields about 1-1/3 cups

Servings:8

Capers and cornichons add briny flavor to this pesto-like sauce, brightening up the buffet-table standard of cool (or room temperature) roasted beef tenderloin.

Ingredients

For the sauce

2 cups (2 oz.) packed fresh flat-leaf parsley
1/2 cup (1/2 oz.) packed fresh basil
3 whole scallions, sliced
1 small clove garlic, lightly crushed
1茶匙。finely grated lime zest
Kosher salt
1/2 cup extra-virgin olive oil
1/4 cup cornichons, coarsely chopped
1 Tbs. drained capers, rinsed
1 Tbs. fresh lime juice; more as needed
Few drops hot sauce, such as Sriracha

For the beef

1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
Kosher salt
1 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1 medium clove garlic, mashed to a paste
1茶匙。honey
1茶匙。soy sauce
1茶匙。切碎fresh thyme
Freshly ground black pepper
2 Tbs. olive oil

Calories (kcal) : 550
Fat Calories (kcal): 370
Fat (g): 42
Saturated Fat (g): 12
Polyunsaturated Fat (g): 3
Monounsaturated Fat (g): 23
Cholesterol (mg): 140
Sodium (mg): 830
Carbohydrates (g): 4
Fiber (g): 1
Protein (g): 39

Preparation

Make the sauce

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 to taste with more salt, lime juice, or hot sauce.

Cook the beef

Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours.
Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F.
In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside.
防爆中高h烤热eat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan.
Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for up to 1 hour. If serving at room temperature, slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef, if you like. If serving cold, wrap the tenderloin in plastic wrap once it has cooled and refrigerate it for up to 24 hours.

Make Ahead Tips

The tenderloin can be tied and salted up to 2 days ahead; keep it wrapped in butcher paper or plastic in the refrigerator.

The sauce may be made 1 day ahead and kept refrigerated; to preserve its color, press plastic wrap directly on the sauce’s surface. Let the sauce sit at room temperature for at least 15 minutes before serving, as cold can mute flavors. Season again just before serving.

The tenderloin can be cooked, cooled, and refrigerated, wrapped in plastic wrap, for up to 24 hours.