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Photo: Tina Cornett; Styling: Mary Lyn Hill Photo by: Photo: Tina Cornett; Styling: Mary Lyn Hill

Beef Tenderloin Steaks with Peperonata

Southern Living DECEMBER 1997

  • Yield: 6 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 226
  • Fat: 10.5g
  • Cholesterol: 74mg
  • Sodium: 640mg

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Beef Tenderloin Steaks with Peperonata recipe