Beef Tenderloin with Salsa Verde
- 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
- 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 400F.
- 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 125F.
- for rare, about 12 minutes.
- Remove from oven and let stand 5 minutes.
- Serve tenderloin with salsa.
thyme, coarse salt, ground pepper, beef tenderloin, extravirgin olive oil, capers, italian parsley, shallot, vegetable oil
Taken from www.epicurious.com/recipes/food/views/beef-tenderloin-with-salsa-verde-4254 (may not work)