Herb-Scented Tenderloin With Mustard Caper Sauce

• 1 4# beef tenderloin, trimmed of all fat
• 3 T olive oil
• 8 branches fresh marjoram or oregano (or 4 T crumbled, dried leaves)
• Mustard Caper Sauce:
• 3 T course grained mustard
• 2 egg yolks, room temperature
• 1 small green onion, chopped
• 1/4 t chopped fresh marjoram
• Juice of 1/2 large lemon (2T)
• 1 cup heavy whipping cream
• 1.5 T capers, rinsed and drained

1. Beef:
2. let tenderloin stand at room temperature 30 minutes. Rub all sides with oil
3. Heat coals until gray ash forms. Spread into overlapping layer and let burn15 mins. Set barbecue grill rack 3" above hot coals.
4. Set beef on grill and cook about 8 mins. Turn and continue cooking, frequently sprinkling coals with herbs, unit meat thermometer registers 130F (Rare) or 135F (med rare)
5. When ready to serve, slice meat thinly and arrange on platter in overlapping pattern. Spoon ribbon of Mustard Caper Sauce down center. Pass reminder.
6. Mustard Caper Sauce (1.5c)
7. Combine first 5 ingredients in processor and mix until pale and creamy. With machine running, gradually add oil through feed tube in thin stream, stopping machine occasionally to be sure oil is absorbed. Add cream and capers and mix until blended (Sauce can be prepared up to 3 days ahead and chilled. Serve at room temperature)

beef tenderloin, olive oil, oregano, caper, t, egg yolks, green onion, fresh marjoram, lemon, heavy whipping cream, t capers

Taken from www.epicurious.com/recipes/member/views/herb-scented-tenderloin-with-mustard-caper-sauce-50187493 (may not work)