Seared Beef Tenderloin with Salsa Verde
This recipe calls for a whole beef tenderloin, however you can use the same technique with steaks (I like to have then cut about 2 inches thick) and reduce the cooking time in the oven to 6-8 minutes.
For a quick pan sauce, remove the cooked steaks from the pan after they come out of the oven to rest, place the pan over medium heat and deglaze the pan with 1 cup red wine. Let reduce by half then whisk in 3-4 tablespoons unsalted butter and some chopped herbs like chives or parsley. Spoon over rested steaks to serve.
2 Tablespoons extra virgin olive oil
2 1/2-3 # beef tenderloin, tied
Cracked black pepper
2 Tablespoons Maldon Sea Salt (optional)
Preheat oven to 400 degrees F. Bring beef to room temperature for about 30 minutes before cooking. Season tenderloin generously with salt and cracked pepper.
Heat olive oil in a large oven-proof skillet over medium high heat. Place tenderloin in hot pan and sear until browned on all sides, about 3-5 minutes per side. Transfer pan to oven and continue to cook about 12-15 minutes, or until internal temperature reaches 125 degrees (medium rare) using a meat thermometer.
Remove tenderloin from the skillet, place on a cutting board and let rest at least 5-8 minutes. This is a very important step! Slice into 1- inch rounds, sprinkle with kosher or maldon sea salt and spoon Salsa Verde (recipe follows) over top.
Makes 1 cup
Total Time: 3-5 minutes
1 small bunch parsley,finely chopped
1 small shallot, finely chopped
2 tablespoons sherry wine (or red wine) vinegar
1/3-1/2 cup good quality extra virgin olive oil
3 tablespoons toasted sliced almonds, roughly chopped
3/4 teaspoon kosher salt, plus more to taste
Fresh ground pepper
In a medium bowl, stir to combine all ingredients. Serve with meat, chicken, fish or vegetables.