This is such a simple recipe to prepare. The salsa verde gives the bonus of a sauce but in a healthful, tasty way. A great dish to prepare for a crowd, as it can even be served at room temperature.(See beer pairing below)

 

1 piece beef tenderloin, about 2 1/2 lb (1.5 kg)
1 tbsp (15 mL) olive oil
salt and freshly ground black pepper

1. Preheat oven to 350˚F (175˚C).
2. Season beef generously with salt and pepper.
3. In a large oven-proof skillet heat olive oil over medium-high heat. Sear beef on one side until well-browned, flip and brown other side until well-browned, about 5 minutes each side.
4. Place skillet and beef in oven and roast until internal temperature reads 135˚F (57C˚) for medium-rare, about 15 minutes.
5. Once removed from oven tent with foil and let rest for 10 minutes. Slice and serve with Salsa Verde (recipe follows).

Serves 4.

Salsa Verde

1 tsp (5 mL) anchovy paste (optional)
1 clove garlic, peeled
3/4 cup (180 mL) fresh parsley, large stalks removed
1 tbsp (15 mL) lemon juice
2 tbsp (30 mL) red or white wine vinegar
1/2 cup (125 mL) extra virgin olive oil
1/4 cup (60 mL) fresh cilantro or basil, large stalks removed
1 tbsp (15 mL) capers, drained

1. Puree all ingredients together in blender until smooth, season if needed.

Tip: add a drop off cold water to blender if mixture isn’t moving around too well

Beer Pairing