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Ingredients
US|METRIC
6 SERVINGS
- 24 oz. beef tenderloin (trimmed)
- 1 Tbsp. grapeseed oil
- 2 tsp. freshly ground black pepper (finely and)
- 2 lb. kosher salt (*, preferably Diamond Crystal)
- 1 1/2 cups cold water
- 1 cup extra-virgin olive oil
- 6 oz. peasant bread (day-old, torn into free-form small-ish “croutons”)
- 1 lb. cherry tomatoes (assorted sweet, split in half)
- 1 bunch scallions (sliced thinly in rings, from the white all the way up through as much of the green stalk as is edible)
- 4 cloves garlic (fresh and sticky new, thinly sliced)
- 1 salt (packed tablespoon plus 1 packed teaspoon, packed anchovies, rinsed, filleted, and then minced)
- 2 lemons (zested, supremed, seeded, and all the juice from what’s left of the skeleton after supreming the segments)
- 2 Tbsp. red wine vinegar
- 1/2 cup flat leaf parsley leaves (clean, dry)
- sea salt (to taste)
- freshly ground black pepper (to taste)
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