Preparation:
Chefs Anne Quatrano and Cliff Harrison from Bacchanalia, Atlanta, Georgia.
Team this dish with roasted potatoes, green beans tossed with shallot butter, and a bottle of Pinot Noir. To finish, buy a lemon cheesecake from your favorite bakery.
Sprinkle 2 tablespoons thyme, coarse salt and pepper on baking sheet. Roll tenderloin in spice mixture. Cover; chill 3 hours.
Mix olive oil, capers, parsley, shallot and 1 tablespoon thyme in bowl. Season with salt and pepper. Let stand 1 hour.
Preheat oven to 400 F. Heat vegetable oil in heavy large skillet over high heat.
Add tenderloin; cook until brown on all sides, about 10 minutes. Transfer to baking sheet. Roast until meat thermometer inserted into center registers 125 øF. for rare, about 12 minutes. Remove from oven and let stand 5 minutes.
Serve tenderloin with salsa. |
