Beef tenderloin with fresh herb sauce
½ cup(s), fresh
¼ cup(s), fresh
1 clove(s), medium, smashed with side of a knife, peeled
Red wine vinegar
Fresh lemon juice
½ tsp(s), divided
⅛ tsp(s), freshly ground
Uncooked lean and trimmed beef tenderloin
8 oz, (use two 1-inch-thick steaks)
- In a blender or food processor, place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, 1/4 teaspoon salt and pepper. Blend on high, pulsing, until a smooth sauce is formed; set aside.
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle beef with remaining 1/4 teaspoon salt; add beef to skillet and cook, flipping once, about 7 to 8 minutes for medium, or longer for desired degree of doneness. Serve with sauce.
- Yields 1 steak and about 1/3 cup sauce per serving.