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45 minutes
Prep: 15 minutes
Cook: 25 minutes
79 calories per serving view nutrition facts
4 servings
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| 1/2 | each | beef fillet | trimmed |
| 2 | tablespoons | olive oil | |
| 1 | tablespoon | black pepper | cracked |
| Cilantro sauce | |||
| 1 | cup | cilantro leaves | |
| 1/2 | cup | parsley leaves | |
| 2 | each | limes | juice and zest only |
| 1 | each | garlic clove | crushed |
| 1 | tablespoon | dijon mustard | |
| 1 1/4 | cups | cornichons | |
| 1 | teaspoon | coriander | ground |
Preheat oven to 450 degrees F.
Rub fillet with olive oil and pepper.
Roast 20 to 25 minutes for rare. Cool, refrigerate.
Serve cold with cilantro sauce.
For the sauce, combine all ingredients in a blender and process until leaves are roughly chopped and ingredients are blended.
Refrigerate until ready to serve.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 2.0g | 8% |
| Sugars 1.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 14% | Vitamin C | 35% | |
| Calcium | 4% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Because of its size, the gastronomy of Texas is analogous to a country, namely, a myriad of culinary influences that vary from region to region. Western Texans are best known for their...
This dish is surprisingly delicious! Easy & healthy - I'll make it often. Note - cut the amount of pasta in half, (8oz is plenty) and DON'T SKIP the lemon zest garnish at the end.
