Beef Tenderloin Steaks with Peperonata

Ingredients

• 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
• Peperonata
• Garnish: fresh rosemary sprigs

Preparation

1. Stir together egg and 1 tablespoon water until blended.
2. Stir together breadcrumbs and next 4 ingredients.
3. Rub steaks with garlic. Dip steaks in egg mixture, and coat with breadcrumb mixture.
4. 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.