I have a friend that is a wonderful cook and she shared this recipe with me. I will say I would not have tried it had it not come from her. Sounds so simple and well lets just say not all that exciting well let me just say it is ~ it is so nice and fresh tasting. This is a sauce I will make over and over again. I even tweaked it and made yet another sauce with it which I will post later. Thanks Leslie…love it!! This is a great dish to serve for company due to so much being able to make ahead.
2 cups full of flat leaf Italian parsley ~ leaves only no stems
4 large cloves garlic, peeled
1 cup olive oil
1/4 cup red wine vinegar
2 tablespoons water
1 teaspoon salt
1 teaspoon pepper ~ ground mixture of green, red, white and black pepper
Start the food processor running and then drop the garlic in the shoot and it will mince perfectly this way. Then place the parsley, red wine vinegar, water, salt and pepper in the processor, run and puree until all chopped and mixed well together. Then add the oil through the shoot and it will become a nice thick sauce. You will use half of the sauce to marinate the steak and the other half to top the steak after it has cooked.
1 1/2 pounds of beef tenderloin ~ I used 2 filet steaks and cut them in half
Take the steak and put between 2 pieces of plastic wrap and pound with the side of a meat mallet or rolling pin. You want each steak to be about 1/4 inch thick.
Once all the steaks are pounded thin coat each side with the green sauce and let sit in the refrigerator for at least 30 minutes. Make sure you do not contaminate your sauce. Do not put any of the raw meat or utensils used with the sauce for the topping. Grill on a high heat grill (I used the green egg ~ amazing) I grilled about 3 minutes on each side. I let rest for 15 minutes and then sliced and topped with the green sauce ~ wow wonderful dish!! This will serve 4 people. I would double for more than 3 ~ you will need left overs so amazing, you could make a salad and top it with the left over meat the following day.