Beef Tenderloin with Green Salsa

Hungry? Try this succulent beef tonight.

Click here for the recipe in Portuguese

Servings: 2

Preparation time: 30 minutes



2 beef tenderloin steaks (about 1 inch thick each one)

2 mashed garlic cloves

salt an pepper to taste

canola oil

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



Green Sauce

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.


Beef Tenderloin

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.



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