Yield: Yields about 1-1/3 cups
Capers and cornichons add briny flavor to this pesto-like sauce, brightening up the buffet-table standard of cool (or room temperature) roasted beef tenderloin.
Make Ahead Tips
The tenderloin can be tied and salted up to 2 days ahead; keep it wrapped in butcher paper or plastic in the refrigerator.
The sauce may be made 1 day ahead and kept refrigerated; to preserve its color, press plastic wrap directly on the sauce’s surface. Let the sauce sit at room temperature for at least 15 minutes before serving, as cold can mute flavors. Season again just before serving.
The tenderloin can be cooked, cooled, and refrigerated, wrapped in plastic wrap, for up to 24 hours.
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