Beef Tenderloin with Scallion Salsa Verde
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Beef Tenderloin with Scallion Salsa Verde
Category
Main Course
Servings
8
Prep Time
15 minutes
Cook Time
30 minutes
Calories
166
Author:
Giada De Laurentiis
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
For The Tenderloin:
For The Sauce:
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 8
- per serving
- Calories
- 166
Amount/Serving
% Daily Value
- Carbs
- 3 grams
- Protein
- 1 grams
- Fat
- 17 grams
- Saturated Fat
- 2 grams
- Sodium
- 921 milligrams
- Fiber
- 1 grams
- Sugar
- 1 grams
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