Beef tenderloin with fresh herb sauce
1
Points®
Total time: 18 min • Prep: 10 min • Cook: 8 min • Serves: 2 • Difficulty: Easy
Elegant meals need not be laborious to make. This velvety beef tenderloin cooks fast and the blender sauce comes together with the press of a button. Parsley and cilantro add a bright note to the herb sauce. Consider making a double-batch to have on hand to use as a sandwich spread. Serve these steaks with a simple side salad or accompanied by a few spears of cooked asparagus. Leftover cold beef makes the best roast beef sandwiches, especially slathered with the herb sauce. Bon appetit!
Ingredients
Fresh parsley
½ cup(s), fresh, leaves
Cilantro
¼ cup(s), fresh, leaves
Garlic
1 clove(s), smashed with side of a knife, peeled
Water
2 Tbsp
Red wine vinegar
½ Tbsp
Olive oil
1 tsp
Fresh lemon juice
½ tsp
Table salt
½ tsp, divided
Black pepper
⅛ tsp, freshly ground
Cooking spray
1 spray(s)
Uncooked lean and trimmed beef tenderloin
8 oz, (use two 1-inch-thick steaks)
Instructions
1
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.
2
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.
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