Fillet of Beef with Cilantro Lime Sauce

This is a make-ahead showstopper. Roast a beef fillet rubbed with olive oil and cracked black pepper at high heat until rare, chill it, and serve it cold with a bright, herbaceous cilantro and lime sauce. Everything gets done ahead of time, which makes it ideal for dinner parties or warm-weather entertaining.

The sauce is where this dish really shines. Cilantro, parsley, lime juice and zest, garlic, Dijon mustard, cornichons, and ground coriander all go into the blender. Pulse until the herbs are roughly chopped, not pureed smooth. You want texture and visible flecks of green, not a baby food paste. The cornichons add a briny, pickled bite that cuts through the richness of the cold beef beautifully.

Roast the fillet for 20 to 25 minutes for rare. Since you’re serving it cold, the residual heat will carry it a few degrees further as it cools. Pull it out on the rarer side because cold beef always tastes more done than it actually is. The fat firms up in the fridge, so a rare roast served cold eats closer to medium-rare.

Chef Tips

• Let the fillet come to room temperature before roasting for even cooking from edge to center.
• Cool the beef completely before refrigerating. Wrapping hot meat traps steam and creates a gray, waterlogged surface.
• Slice thin against the grain just before serving. Cold beef slices cleaner and more evenly than warm.

Variations

• Swap the cilantro-lime sauce for a chimichurri if you prefer a more Argentine flavor profile.
• Serve with a horseradish cream on the side for guests who prefer something less herby.
• Add a finely diced jalapeño to the sauce for a spicy kick.