Beef Tenderloin with Scallion Salsa Verde
Ingredients
- 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
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