Beef Tenderloin Steaks with Peperonata
Photo: Tina Cornett; Styling: Mary Lyn Hill
Yield: 6 servings
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Amount per serving
- Calories: 226
- Fat: 10.5g
- Cholesterol: 74mg
- Sodium: 640mg
- 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.
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