Beef Tenderloin with Salsa Verde
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 tablespoon vegetable oil
- 1 tablespoon ground pepper
- 2 tablespoons drained capers
- 3/4 cup extra-virgin olive oil
- 2 tablespoons chopped italian parsley
- 2 tablespoons chopped shallot
- 2 tablespoons coarse salt
- Carbohydrate 2 g(1%)
- Cholesterol 156 mg(52%)
- Fat 62 g(96%)
- Fiber 1 g(4%)
- Protein 37 g(74%)
- Saturated Fat 17 g(86%)
- Sodium 536 mg(22%)
- Calories 720
Preparation 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.
Preparation 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.
