Herb-Scented Tenderloin With Mustard Caper Sauce Recipe

Name: Herb-Scented Tenderloin With Mustard Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 4# beef tenderloin, trimmed of all fat; 3 T olive oil; 8 branches fresh marjoram or oregano (or 4 T crumbled, dried leaves); Mustard Caper Sauce:; 3 T course grained mustard; 2 egg yolks, room temperature; 1 small green onion, chopped; 1/4 t chopped fresh marjoram; Juice of 1/2 large lemon (2T); 1 cup heavy whipping cream; 1.5 T capers, rinsed and drained

Servings: persons

1 4# beef tenderloin, trimmed of all fat
3 T olive oil
8 branches fresh marjoram or oregano (or 4 T crumbled, dried leaves)
Mustard Caper Sauce:
3 T course grained mustard
2 egg yolks, room temperature
1 small green onion, chopped
1/4 t chopped fresh marjoram
Juice of 1/2 large lemon (2T)
1 cup heavy whipping cream
1.5 T capers, rinsed and drained

1
["Beef:", "let tenderloin stand at room temperature 30 minutes. Rub all sides with oil", "", "Heat coals until gray ash forms. Spread into overlapping layer and let burn15 mins. Set barbecue grill rack 3"" above hot coals.", "", "Set beef on grill and cook about 8 mins. Turn and continue cooking, frequently sprinkling coals with herbs, unit meat thermometer registers 130F (Rare) or 135F (med rare)", "", "When ready to serve, slice meat thinly and arrange on platter in overlapping pattern. Spoon ribbon of Mustard Caper Sauce down center. Pass reminder.", "", "Mustard Caper Sauce (1.5c)", "Combine first 5 ingredients in processor and mix until pale and creamy. With machine running, gradually add oil through feed tube in thin stream, stopping machine occasionally to be sure oil is absorbed. Add cream and capers and mix until blended (Sauce can be prepared up to 3 days ahead and chilled. Serve at room temperature)"]

1588

kcal

Calories

117

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 4# beef tenderloin, trimmed of all fat, 3 T olive oil, 8 branches fresh marjoram or oregano (or 4 T crumbled, dried leaves), Mustard Caper Sauce:, and more.

Yes, Herb-Scented Tenderloin With Mustard Caper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Scented Tenderloin With Mustard Caper Sauce

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