Beef Tenderloin with Scallion Salsa Verde

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  • Level: Easy
  • Total: 55 min (includes resting time)
  • Active: 35 min
  • Yield: 6 to 8 servings
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One 3-pound center cut tenderloin roast, brought to room temperature 30 minutes before cooking

1 1/2 teaspoons kosher salt 

1 1/2 teaspoons coarse ground black pepper 

2 tablespoons olive oil 

Flake salt, to finish 


4 small bunches scallions or ramps, trimmed

1 1/2 teaspoons kosher salt

2 teaspoons plus 1/3 cup olive oil 

2 tablespoons whole-grain mustard 

2 1/2 tablespoons apple cider vinegar 


  1. For the tenderloin: Preheat the oven to 400 degrees F.
  2. Dry the tenderloin well with paper towels and sprinkle evenly with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil to the hot skillet followed by the tenderloin. Cook, turning every 4 minutes, until the tenderloin is an even, deep golden brown, about 12 minutes. Place the skillet in the oven until an instant-read thermometer reads 120 degrees F, or about 30 minutes for medium-rare . Remove to a platter to rest for 10 minutes before slicing.
  3. For the sauce: Meanwhile, preheat a grill for cooking at medium-high heat.
  4. Sprinkle the scallions with 1 teaspoon salt and 2 teaspoons olive oil. Place on the hot grill and cook until wilted and slightly charred, about 3 minutes per side. (Place a pan lid on top of the scallions if they are not browning enough.) Remove the charred scallions to a cutting board and roughly chop. Add the charred scallions to a bowl along with the mustard, vinegar, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt. Stir to combine.
  5. Sprinkle the tenderloin with flake salt and serve with the scallion sauce.