Beef Tenderloin with Salsa Verde

from Bon Appétit

via Margie Ellis

serves 8

2 tablespoons fresh thyme, chopped

2 tablespoons coarse salt

1 tablespoon ground pepper

1 2 I/2-pound whole beef tenderloin, trimmed

1 tablespoon vegetable oil

Salsa Verde

3/4 cup extra virgin olive oil

2 tablespoons drained capers

2 tablespoons chopped Italian parsley

2 tablespoons chopped shallots

1 tablespoon fresh thyme, chopped

salt and freshly ground pepper

Mix together 2 tablespoons thyme, salt and pepper and spread on a baking sheet. Roll tenderloin in spice mixture. Cover and chill for at least 3 hours.

Make the salsa by mixing the olive oil with capers, parsley, shallots and thyme in a bowl. Season with salt and pepper and let stand for 1 hour.

Preheat oven to 400 degrees.

Heat vegetable oil in a large skillet over high heat. Add tenderloin and cook on all sides until brown. Place on baking sheet and roast until temperature registers 120 degrees (about 12 minutes for rare). Remove from oven and let rest. Serve with the salsa.

This is an easy but delicious recipe that can be doubled easily. If you use two tenderloins, remember to place them apart on the baking sheet for more even roasting.