Login to Save Like

Ingredients

• 1 beef tenderloin (about 2 pounds/1 kg), at room temperature
• 1 tablespoon olive oil

• Salt and freshly ground pepper

• 2 teaspoons Dijon mustard
• 1 teaspoon anchovy paste
• 1/2 teaspoon tarragon vinegar
• 1 egg yolk
• 1/4 cup/60 ml olive oil
• 3/4 cup/175 ml peanut or safflower oil
• 2 to 3 tablespoons chopped gherkins

• 2 tablespoons capers
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon chopped fresh chervil
• 1 tablespoon chopped fresh parsley
• Freshly ground pepper
• Salt
• Lemon juice

Description

Cooking Channel Serves Up This Roast Beef Tenderloin With Remoulade Sauce Recipe Recipe From Laura Calder Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel