1 5-pound beef tenderloin, trimmed of most excess fat, thin tip end turned under, roast tied crosswise at 1-inch intervals

2 tablespoons olive oil

1 tablespoon kosher salt

2 tablespoons coarsely ground black pepper

Adjust oven rack to upper-middle position and preheat oven to 425 degrees. Set meat on a sheet of plastic wrap and rub all over with oil. Sprinkle salt and pepper onto meat, lifting plastic wrap up and around meat to press on excess.

Roast tenderloin on a wire rack set on a shallow roasting pan until a meat thermometer inserted into the thickest part registers about 125 degrees for medium-rare to medium meat, about 45 minutes. Let roast stand at room temperature until temperature falls to between 90 and 100 degrees for warm room-temperature meat.

Cut meat into 1/4- to 1/2-inch slices. Arrange on serving platter with Parsley Sauce with Cornichons and Capers (recipe follows).

Yield: 12-20 servings

Source: The Perfect Recipe by Pam Anderson

Parsley Sauce with Cornichons and Capers

3/4 cup minced fresh parsley leaves

12 cornichons, minced, plus 1 teaspoon cornichon juice

1/4 cup capers, drained and coarsely chopped

2 medium scallions, minced

Pinch salt

1/4 teaspoon ground black pepper

1/2 cup extra-virgin olive oil

Cook's note: substitute baby dill pickles if cornichons are unavailable.

Mix all ingredients in medium bowl and serve at room temperature with tenderloin.

Yield: 1 cup

Source: The Perfect Recipe by Pam Anderson

First Published April 3, 2001, 11:53 a.m.