BEEF TENDERLOIN WITH SALSA VERDE

Beef Tenderloin with Salsa Verde image

Yield Makes 6 servings

Number Of Ingredients 9

Previous Next

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

Steps:

Sprinkle 2 tablespoons thyme, coarse salt and pepper on baking sheet. Roll tenderloin in spice mixture. Cover; chill 3 hours.
Mix olive oil, capers, parsley, shallot and 1 tablespoon thyme in bowl. Season with salt and pepper. Let stand 1 hour.
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.