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Cat Cora's Beef Tenderloin with Basque-Style Green SauceFrom "Iron Chef" and author, Cat Cora December 31, 2007 Food Network and Iron Chef America mainstay Cat Cora brings you a decadent holiday feast! Enjoy this with her Roasted Sweet Potatoes With Rosemary and Orange and Chocolate Budino for dessert. 
IngredientsDirections Rub the tenderloin with salt and pepper first so that is stays on the beef. Then rub the beef with the Basque blend until well coated. Let sit for 30 minutes. Preheat the grill and preheat the oven to 450°F. While the beef is absorbing the rub, make the green sauce. Place the meat on the hot grill and sear on all sides until caramelized, about 20 to 25 minutes. Place the beef on a rack in a roasting pan and slide it into the hot for 20 minutes for medium-rare meat. Slice the beef into 1/4-inch slices, and spoon the green sauce over the beef and serve. Basque-Style Green Sauce 
IngredientsDirections Combine the garlic, bay leaves, peppers, and sea salt in a mortar and mash with a pestle until a smooth paste is formed. (If you don't have a mortar and pestle, put all the ingredients into a blender along with just a teaspoon or so of the vinegar.) Transfer to a mixing bowl and add the parsley, oregano, and basil. Whisk in the vinegar and olive oil until well combined. Set aside and allow the flavors to blend while you cook the meat. Recipe copyright 2007, Cat Cora
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 MORE GREAT HOLIDAY RECIPES  Midwest Sausage and Dried Cherry StuffingMid-Atlantic Crab Boil StuffingEmeril's Deep-Fried "Cajun" TurkeyWolfgang's Apple Pecan Raisin StuffingSara's Turkey GravyMama Dip's Sweet Potato PieMama Dip's Pecan PiePepper-Stuffed TurkeyCreamed Potatoes with Spinach and Roasted GarlicFresh Cranberry CompotePecan PieRack of Lamb with Rosemary and ArtichokesCreamy Mashed Potatoes with Brown OnionsMushrooms with Fine HerbsSweet Potato CrispPumpkin Pie with Cranberry MarmaladeArugula Salad with Goat CheeseMiniature Pumpkin SoupCrispy Polenta with Exotic MushroomsTurkey, Squash and Vegetable Pot Pie with Cheddar BaconWolfgang Puck's Braised ChestnutsGratin of Sweet Potatoes with Sundried FruitsApple-Sausage Stuffing for Wild TurkeyOctober Bean and Butternut Squash Soup with Parmigiano and ProsciuttoOld Fashioned Apple PieMashed Yellow Turnips with Crispy ShallotsHot Spiced CiderSpiced Cranberry Relish |
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