Beef Tenderloin with Fresh Herb Sauce
- Total Time
Parsley and cilantro add a bright note to this fresh herb sauce. Make extras to use as a sandwich spread.
fresh parsley½ cup(s), fresh, leaves
cilantro¼ cup(s), fresh, leaves
garlic clove(s)1 medium clove(s), smashed with side of a knife, peeled
red wine vinegar½ Tbsp
olive oil1 tsp
fresh lemon juice½ tsp
table salt½ tsp, divided
black pepper⅛ tsp, freshly ground
cooking spray1 spray(s)
uncooked lean and trimmed beef tenderloin8 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.