Hungry? Try this succulent beef tonight.
Preparation time: 30 minutes
2 beef tenderloin steaks (about 1 inch thick each one)
2 mashed garlic cloves
salt an pepper to taste
½ finely minced shallot
1 teaspoon red wine vinegar
1 cup fresh minced parsley
1 tbs fresh minced thyme
1 tbs minced capers
2 tbs olive oil
1 – In a bowl, mix shallot and vinegar and let it rest while you cut the other ingredients.
2 – Minced parsley, thyme and capers and add them to the bowl.
3 – Add olive oil, salt and pepper and mix well.
4 – To serve, place the meat in a plate and cover with green sauce.
1 – Season the meat on both sides with salt, pepper and mashed garlic.
2 – In a non-stick fry pan, heat canola oil (about ½ teaspoon).
3 – Put the steaks into the pan.
4 – In medium heat, let the meat cook for about 3 minutes each side.
5 – Let it rest for 5 minutes and serve.
- Different types of meat goes well with this sauce: chicken breast, fish or pork.
- As side dishes, you can serve mashed potatoes, pasta or steamed vegetables.
I learned this Salsa Verde recipe in an Italian cooking class I took in 2009. The instructor, Matthew Hamby, authorized me to post this recipe here. Thanks, Matthew.