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Tenderloin Steaks With Arugula (Rocket)-Cornichon Relish

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“BHG Dinnertime Express”

Ingredients Nutrition

  • 4 (1/4 lb) beef tenderloin steaks (cut 1-inch thick, about 1 lb. total) or 2 (1/2 lb) rib eye steak, halved (cut 1-inch thick, about 1 lb. total)
  • 1 tablespoon cracked pepper
  • 12 teaspoon salt
  • 3 tablespoons olive oil
  • 13 cup snipped fresh flat-leaf Italian parsley
  • 3 tablespoons finely chopped cornichons or 3 tablespoons sweet gherkins
  • 2 tablespoons capers, drained and coarsely chopped
  • 1 medium green onion, chopped
  • 1 tablespoon balsamic vinegar
  • 3 cups torn arugula or 3 cups mixed salad greens


  1. Trim fat and rub both sides of steaks with pepper and salt. In large skillet, heat 2 T of olive oil over medium heat. Add steaks and cook until desired doneness, turning once halfway through cooking (8–11 minutes for medium rare or 12—14 minutes for medium).
  2. Meanwhile, for relish, in a small bowl combine the remaining 2 tablespoons of olive oil, parsley cornichons, capers, green onion, and vinegar. Set aside.
  3. To serve, cut steaks in thin slices. Arrange arugula on 4 dinner plates. Top with steak slices and spoon relish over the top.

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