Fillet Of Beef With Salsa Verde Recipes

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BEEF TENDERLOIN WITH SALSA VERDE



Beef Tenderloin with Salsa Verde image

Categories     Marinate     Roast     Sauté     Low Carb     Low/No Sugar     Wheat/Gluten-Free     Beef Tenderloin     Fall     Chill     Thyme     Shallot     Parsley     Capers     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

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

Steps:

  • 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.

FILLET OF BEEF WITH SALSA VERDE



Fillet of Beef with Salsa Verde image

My idea of a special occassion dish, and one that Russell is often asked to cook for ME. I could eat the Salsa Verde off a spoon, I love the flavours so much.

Provided by JustJanS

Categories     Sauces

Time 1h

Yield 2 serving(s)

Number Of Ingredients 12

500 g filet of beef, trimmed of all visible fat and sinew
4 tablespoons coarse grain mustard
4 teaspoons black peppercorns, crushed
4 teaspoons black mustard seeds, crushed (I use brown if that's what's in the cupboard)
4 teaspoons vegetable oil
1 bunch flat leaf parsley
2 teaspoons capers, drained
1 clove garlic, crushed
2 anchovies, drained
20 ml lemon juice
2 slices bread, crusts trimmed
60 ml olive oil

Steps:

  • Preheat your oven to 190C degrees.
  • Spread the meat with the mustard, then roll in the pepper and mustard seeds.
  • Heat the oil in a frying pan, and add the beef, turning to brown on all sides.
  • Place the beef in a baking dish, and cook for 35-40 minutes or until cooked to your liking.
  • SALSA VERDE: Place the parsley, capers, garlic, anchovies, lemon juice and bread in a food processor or blender and work until finely chopped.
  • With the motor running, slowly add the oil and continue processing to make a thick paste.
  • To serve, slice the beef and serve with Salsa Verde.

BEEF TENDERLOIN WITH SCALLION SALSA VERDE



Beef Tenderloin with Scallion Salsa Verde image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

One 3-pound center cut tenderloin roast, brought to room temperature 30 minutes before cooking
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse ground black pepper
2 tablespoons olive oil
Flake salt, to finish
4 small bunches scallions or ramps, trimmed
1 1/2 teaspoons kosher salt
2 teaspoons plus 1/3 cup olive oil
2 tablespoons whole-grain mustard
2 1/2 tablespoons apple cider vinegar

Steps:

  • For the tenderloin: Preheat the oven to 400 degrees F.
  • Dry the tenderloin well with paper towels and sprinkle evenly with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil to the hot skillet followed by the tenderloin. Cook, turning every 4 minutes, until the tenderloin is an even, deep golden brown, about 12 minutes. Place the skillet in the oven until an instant-read thermometer reads 120 degrees F, or about 30 minutes for medium-rare . Remove to a platter to rest for 10 minutes before slicing.
  • For the sauce: Meanwhile, preheat a grill for cooking at medium-high heat.
  • Sprinkle the scallions with 1 teaspoon salt and 2 teaspoons olive oil. Place on the hot grill and cook until wilted and slightly charred, about 3 minutes per side. (Place a pan lid on top of the scallions if they are not browning enough.) Remove the charred scallions to a cutting board and roughly chop. Add the charred scallions to a bowl along with the mustard, vinegar, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt. Stir to combine.
  • Sprinkle the tenderloin with flake salt and serve with the scallion sauce.

ROASTED SIRLOIN OF BEEF WITH SALSA VERDE



Roasted sirloin of beef with salsa verde image

For nice, neat slices, roast the beef the day before, cool, then chill before slicing. This makes it easier to carve

Provided by James Martin

Categories     Buffet, Lunch

Time 1h5m

Number Of Ingredients 9

1 ½kg sirloin of beef
1 tbsp olive oil
rocket and crusty bread, to serve
2 tbsp capers , rinsed, drained and chopped
2 tbsp gherkins , finely chopped
½ bunch spring onion , finely chopped
small bunch parsley , finely chopped
juice 2 lemons
4 tbsp extra-virgin olive oil

Steps:

  • Heat oven to 240C/220C fan/gas 9. Rub the beef all over with the oil and season with some salt and lots of black pepper. Transfer to a roasting tray and cook for 20 mins, then turn the oven to 190C/170C fan/gas 5 and roast for a further 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Remove from the oven and allow to cool.
  • To make the salsa verde, mix all the ingredients with some salt and pepper. Thinly slice the beef and arrange on a serving platter, drizzle with the salsa verde and rocket leaves and eat with the crusty bread.

Nutrition Facts : Calories 353 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 38 grams protein, Sodium 0.41 milligram of sodium

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