Beef Tenderloin Steaks with Peperonata

Beef Tenderloin Steaks with Peperonata Recipe
Photo: Tina Cornett; Styling: Mary Lyn Hill

Recipe from

Southern Living

Nutritional Information

Calories 226
Fat 10.5 g
Cholesterol 74 mg
Sodium 640 mg


1 large egg
1 tablespoon water
1/4 cup Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh or dried rosemary
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 (4-ounce) beef tenderloin steaks
3 garlic cloves, minced
2 teaspoons olive oil
Garnish: fresh rosemary sprigs


Stir together egg and 1 tablespoon water until blended.

Stir together breadcrumbs and next 4 ingredients.

Rub steaks with garlic. Dip steaks in egg mixture, and coat with breadcrumb mixture.

Cook steaks in hot oil in a cast-iron skillet over medium-high heat 2 minutes. Turn steaks, and bake in skillet at 450° for 3 to 5 minutes or to desired degree of doneness. Serve with Peperonata, and garnish, if desired.


December 1997
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