Photo of Beef tenderloin with fresh herb sauce by WW

Beef tenderloin with fresh herb sauce

Total Time
18 min
10 min
8 min
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!


Fresh parsley

½ cup(s), fresh, leaves


¼ cup(s), fresh, leaves


1 clove(s), smashed with side of a knife, peeled


2 Tbsp

Red wine vinegar

½ Tbsp

Olive oil

1 tsp

Fresh lemon juice

½ tsp

Table salt

½ tsp, divided

Black pepper

tsp, freshly ground

Cooking spray

1 spray(s)

Uncooked lean and trimmed beef tenderloin

8 oz, (use two 1-inch-thick steaks)


  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.


You can grill the steak if desired (cooking time may vary from above).