Simple Roast Beef Tenderloin With Parsley-Red Pepper Sauce
Serves 12 to 16
- 1 large roasted red bell pepper, cut into small dice
- 1 cup parsley leaves, chopped coarse
- 1/2 cup walnuts, coarsely chopped
- 6 cornichons, sliced thin, plus 2 teaspoons cornichon juice
- 1/4 cup capers
- 2 scallions, sliced thin
- 1/2 cup plus 2 tablespoons olive oil, divided
- Kosher salt and ground black pepper
1 beef tenderloin, peeled, trimmed of excess fat and tied crosswise, at 1-inch intervals (about 7 pounds if buying an unpeeled tenderloin, 4 to 5 pounds if the tenderloin has already been peeled)
Mix the bell pepper, parsley, cornichons and juice, capers, scallions, 1/2 cup olive oil and kosher salt and black pepper to taste in a small bowl; set aside. (Can be covered and refrigerated for a couple of days; return to room temperature.)
Adjust the oven rack to the upper-middle position and heat the oven to 425 degrees. Set the meat on a sheet of plastic wrap and rub the tenderloin all over with the remaining 2 tablespoons oil. Sprinkle 1 tablespoon kosher salt and 2 tablespoons black pepper onto the meat, lifting the sides of the plastic wrap up and around the meat to press on excess.
Roast the tenderloin on a wire rack set on a shallow roasting pan until a meat thermometer inserted into the thickest part of the roast registers about 125 degrees for a roast with a range of medium-rare to medium, 40 to 45 minutes. Remove the roast from the oven and let it rest for 15 minutes. (Can be cooled to room temperature, wrapped in plastic wrap and refrigerated.)
Cut the roast into 1/2-inch-thick slices. Arrange on a serving platter and serve with Parsley-Red Pepper Sauce.