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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Recipe Information
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
Instructions
Remove beef fillets from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Season the fillets generously with salt and black pepper on both sides.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering and hot, add the fillets.
Sear the fillets for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness.
Transfer the cooked fillets to a plate, tent them loosely with aluminum foil, and let them rest for 5-10 minutes.
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.
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.
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
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 3.5 g | 1% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.5 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 68 mg | 5% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
