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| From gastronomic guesswork |
The tenderloins were aged organic beef, grilled at 550F to medium rare. The salsa verde was a puree of 1 cup chopped italian parsley, 3 garlic cloves, 1/4 cup rinsed and drained capers, a tablespoon organic red wine vinegar, a teaspoon of black mustard (dijon), and 2 tablespoons of organic olive oil. You can substitute lemon juice for the red wine vinegar to use the sauce on most fish or white meat fowl, and if you're a little garlic wary, substitute 1 small shallot. Carefully adjust salt to taste, and if it's salty, play with a 1 to 3 ratio of progressive amounts of vinegar and olive oil. If you get it right, I've found this sauce to be one of those you hold onto to be cherished in your repertoire, and one that's easy to bring out for larger dinner parties. Thanks to Marcella Hazan who opened my eyes to this little Italian treasure.
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