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Board Dressing

Photo: Jennifer Causey
Active time 10 mins
Total time 10 mins

Serves 16 (serving size: about 1 tbsp.)

Perfect for roast or grilled beef, pork, or poultry, this sauce is built on the carving or cutting board where you’ll slice your celebratory roast. Chop, stir, and mound the herbs and aromatic ingredients together. Then arrange the cooked roast over the dressing on the board and let it rest for 5-10 minutes. Roll the tenderloin to coat with dressing. When you carve, the roast’s juices and the dressing will marry together on the board. [MAIN_RECIPE_LINK {Perfect Beef Tenderloin} {150445}], [SUB_RECIPE_LINK {Smoked Beef Tenderloin} {150447}]


  • 1/4 cup very finely chopped fresh flat-leaf parsley
  • 3 tablespoons very finely chopped fresh oregano
  • 2 tablespoons very finely chopped drained capers
  • 1 garlic clove, minced (or 1 large shallot, finely chopped)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar

Nutrition Information

  • calories 17
  • fat 1.7 g
  • satfat 0.2 g
  • monofat 1.2 g
  • polyfat 0.2 g
  • protein 0 g
  • carbohydrate 0 g
  • fiber 0 g
  • cholesterol 0 mg
  • iron 0 mg
  • sodium 86 mg
  • calcium 6 mg
  • sugars 0 g

How to Make It

  1. Combine first 5 ingredients on a carving board; chop to combine. Mound chopped herb mixture into a small pile. Using a fork, stir in olive oil and vinegar. Spread dressing over carving board to cover an area equal to the tenderloin length (about 18 inches).