Yield: Yields about 1 cup
Inspired by the flavors of Spain, this rosy sauce has a sweet-smoky flavor that’s perfect with Sear-Roasted Beef Tenderloin. It’s delicious paired with roast chicken, pork, or lamb, too.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The sauce will keep in the refrigerator for up to 2 days.
Paired with the Oven Roasted Filet. It was outstanding. Made the day before and refrigerated, taking out about 2 hours before dinner to bring to room temperature. Next time will blend the peppers longer than to "just blended". Would have preferred it to be a little less chunky. Used creme fraiche in place of sour cream.
We had a filet of beef for Christmas. One of the FC magazines featured 12 sauces for it. We chose to do four of which this was one. I really liked it. It tasted great with the beef. It is versatile enough where it could go over roasted cauliflower or as a spread on a sandwich.
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?