| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Main dish | 6 | Servings | |
INGREDIENTS
| 1/2 | Fillet of beef, trimmed (about 2-1/2 to 3 lbs.) | |
| 2 | tb | Olive oil |
| 1 | tb | Cracked black pepper |
| 1 | c | Cilantro leaves |
| 1/2 | c | Parsley leaves |
| 2 | Limes; juice & zest only | |
| 1 | Garlic clove; crushed | |
| 1 | tb | Dijon mustard |
| 1 1/4 | c | Cornichons |
| 1 | ts | Ground coriander |
INSTRUCTIONS
CILANTRO SAUCE Preheat oven to 450 F. Rub fillet with olive oil and pepper. Roast 20 to 25 minutes for rare. Cool; refrigerate. Serve cold with cilantro sauce. CILANTRO SAUCE: Combine all ingredients in a blender and process until leaves are roughly chopped and ingredients are blended. Refrigerate until ready to serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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