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Photo Credit: Elizabeth Newman

Beef Tenderloin with Scallion Salsa Verde

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


Main Course

Prep Time

15 minutes

Cook Time

30 minutes




Giada De Laurentiis

Image of Beef Tenderloin with Scallion Salsa Verde


    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


  1. This recipe originated on Giada’s Holiday Handbook. Episode: Italian Christmas Brunch.
  2. For the tenderloin: Preheat the oven to 400 degrees F.
  3. 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.
  4. For the sauce: Meanwhile, preheat a grill for cooking at medium-high heat.
  5. 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.
  6. Sprinkle the tenderloin with flake salt and serve with the scallion sauce.



per serving
Amount/Serving % Daily Value
3 grams
1 grams
17 grams
Saturated Fat
2 grams
921 milligrams
1 grams
1 grams
dairy free
gluten free


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