Beef tenderloin with parsley sauce

Before cooking, make slits in the silver skin of the meat in six spots to prevent curling. Fold about 6-inches of the thin end under the roast and tie it securely. Tie the rest of the roast at 1 ½-inch intervals. Serves 12.

FOR THE SAUCE

¾ cup chopped fresh parsley

12 French cornichon pickles, chopped

1 teaspoon cornichon juice (from the jar)

¼ cup capers, chopped

2 scallions, chopped

Pinch of salt

¼ teaspoon ground black pepper

½ cup olive oil

1. In a bowl, stir the parsley, pickles, juice, capers, scallions, salt, and pepper.

2. Gradually stir in the oil until it is all added.

FOR THE BEEF 1 whole peeled beef tenderloin (5 to 6 pounds), patted dry, silver skin cut, tip end tucked under, and tied

2 tablespoons olive oil

1 tablespoon kosher salt

2 tablespoons ground black pepper

1. Let the meat sit at room temperature for 1 hour. Set the oven at 425 degrees. Set the meat on a large sheet of plastic wrap. Rub with oil and sprinkle with salt and pepper. Use the wrap to press the seasonings into the meat. Transfer the meat to a wire rack set inside a roasting pan.

2. Roast the meat for 45 minutes or until a meat thermometer inserted into the thickest part registers 125 degrees. Tent the meat with foil, set it in a warm place, and let it rest for 30 minutes. Carve into thick slices and serve with parsley sauce.

Adapted from "The New Best Recipe"