Beef Tenderloin with Scallion Salsa Verde

Name: Beef Tenderloin with Scallion Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American Italian
Ingredients: One 3-pound center cut tenderloin roast (brought to room temperature 30 minutes before cooking); 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons coarse ground black pepper; 2 tablespoons olive oil; Flake salt (to finish); 4 small bunches scallions or ramps (trimmed); 1 1/2 teaspoons kosher salt; 2 teaspoons plus 1/3 cup olive oil; 2 tablespoons whole-grain mustard; 2 1/2 tablespoons apple cider vinegar

15 MINPrep Time

30 MINCook Time

8Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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Beef tenderloin is always a fabulous choice for a holiday main course, and this is a great take on the classic. I love when beef is paired with something bright and flavorful, so this tenderloin gets served with a zingy scallion "salsa verde" with olive oil, whole grain mustard (one of my favorite ingredients!) and apple cider vinegar. To really make it look centerpiece-worthy, I like to tuck sprigs of rosemary and thyme on the platter, along with cranberries for a pop of color!

Beef Tenderloin with Scallion Salsa Verde

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Image of Beef Tenderloin with Scallion Salsa Verde

Ingredients

For The Tenderloin:

One 3-pound center cut tenderloin roast (brought to room temperature 30 minutes before cooking)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse ground black pepper
2 tablespoons olive oil
Flake salt (to finish)

For The Sauce:

4 small bunches scallions or ramps (trimmed)
1 1/2 teaspoons kosher salt
2 teaspoons plus 1/3 cup olive oil
2 tablespoons whole-grain mustard
2 1/2 tablespoons apple cider vinegar

Instructions

This recipe originated on Giada’s Holiday Handbook. Episode: Italian Christmas Brunch.
For the tenderloin: Preheat the oven to 400 degrees F.
Dry the tenderloin well with paper towels and sprinkle evenly with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil to the hot skillet followed by the tenderloin. Cook, turning every 4 minutes, until the tenderloin is an even, deep golden brown, about 12 minutes. Place the skillet in the oven until an instant-read thermometer reads 120 degrees F, or about 30 minutes for medium-rare . Remove to a platter to rest for 10 minutes before slicing.
For the sauce: Meanwhile, preheat a grill for cooking at medium-high heat.
Sprinkle the scallions with 1 teaspoon salt and 2 teaspoons olive oil. Place on the hot grill and cook until wilted and slightly charred, about 3 minutes per side. (Place a pan lid on top of the scallions if they are not browning enough.) Remove the charred scallions to a cutting board and roughly chop. Add the charred scallions to a bowl along with the mustard, vinegar, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt. Stir to combine.
Sprinkle the tenderloin with flake salt and serve with the scallion sauce.