Fillet of Beef with Salsa Verde
Elevate your next dinner with this gourmet Fillet of Beef with Salsa Verde, a dish that impresses with both simplicity and bold flavor. Tender, perfectly seared beef fillet steaks take center stage, seasoned to perfection and cooked to a juicy medium-rare. What takes this dish to the next level is the vibrant, herbaceous salsa verde—made with a harmonious blend of fresh parsley, basil, mint, zesty lemon, and briny capers, all brought together with a drizzle of extra virgin olive oil. Ready in just 35 minutes, this recipe is perfect for a special dinner yet simple enough for a weeknight indulgence. Serve this savory masterpiece with roasted vegetables or a crisp green salad for a showstopping meal that’s as eye-catching as it is delicious. Perfect for steak lovers, this recipe combines elegance and ease, making it a must-try for your next culinary adventure.
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Ingredients
- 4 steaks (6 oz each) beef fillet
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup (packed) fresh parsley
- 0.5 cup (packed) fresh basil
- 0.25 cup (packed) fresh mint
- 2 tablespoons (drained) capers
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 clove (minced) garlic
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 0.5 cup extra virgin olive oil
Directions
Step 1
Remove beef fillets from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Step 2
Season the fillets generously with salt and black pepper on both sides.
Step 3
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering and hot, add the fillets.
Step 4
Sear the fillets for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness.
Step 5
Transfer the cooked fillets to a plate, tent them loosely with aluminum foil, and let them rest for 5-10 minutes.
Step 6
While the beef is resting, prepare the salsa verde. In a food processor, combine parsley, basil, mint, capers, lemon juice, lemon zest, garlic, Dijon mustard, and red wine vinegar. Pulse until finely chopped.
Step 7
With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture becomes a cohesive sauce. Adjust seasoning with more salt or lemon juice, if desired.
Step 8
Serve the rested fillets on warm plates, generously drizzled with salsa verde. Pair with roasted vegetables or a fresh salad for a complete meal.
Nutrition Facts
| Serving size | (987.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3112.4 |
| Total Fat 264.0g | 0% |
| Saturated Fat 65.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 616.4mg | 0% |
| Sodium 3350.2mg | 0% |
| Total Carbohydrate 9.9g | 0% |
| Dietary Fiber 3.8g | 0% |
| Total Sugars 1.5g | |
| Protein 183.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 289.4mg | 0% |
| Iron 24.0mg | 0% |
| Potassium 3169.4mg | 0% |
Source of Calories