Beef Tenderloin Steaks with Peperonata

Photo: Tina Cornett; Styling: Mary Lyn Hill
Recipe from Southern Living

More From Southern Living

Nutritional Information

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
  • Peperonata
  • Garnish: fresh rosemary sprigs


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef Tenderloin Steaks with Peperonata Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy