Beef Tenderloin with Cornichon-Caper Herb Sauce

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¿Cómo Preparar Tenderloin with Cornichon-Caper Herb Sauce?

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.

Ingredientes de Beef Tenderloin with Cornichon-Caper Herb 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 tsp. 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

Resumen de la Preparación

A continuación un breve resumen para la preparación de Beef Tenderloin with Cornichon-Caper Herb 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.

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