January 02, 2012

Beef Tenderloin with Green Salsa

Hungry? Try this succulent beef tonight.

(2 servings / 30 minutes)

2 beef tenderloin steaks (about 1 inch thick each one)
2 mashed garlic cloves
salt an pepper to taste
canola oil
½ finely minced shallot
1 teaspoon red wine vinegar
1 cup fresh minced parsley
1 tbs fresh minced thyme
1 tbs minced capers
2 tbs olive oil

Green Sauce
1 – In a bowl, mix shallot and vinegar and let it rest while you cut the other ingredients.
2 – Minced parsley, thyme and capers and add them to the bowl.
3 – Add olive oil, salt and pepper and mix well.
4 – To serve, place the meat in a plate and cover with green sauce.

Beef Tenderloin
1 – Season the meat on both sides with salt, pepper and mashed garlic.
2 – In a non-stick fry pan, heat canola oil (about ½ teaspoon).
3 – Put the steaks into the pan.
4 – In medium heat, let the meat cook for about 3 minutes each side.
5 – Let it rest for 5 minutes and serve.

  • Different types of meat goes well with this sauce: chicken breast, fish or pork.
  • As side dishes, you can serve mashed potatoes, pasta or steamed vegetables.

I learned this Salsa Verde recipe in an Italian cooking class I took in 2009. The instructor, Matthew Hamby, authorized me to post this recipe here. Thanks, Matthew.

Original recipe (in Portuguese): Filé Mignon com Salsa Verde.

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