Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Yield
Serves 4 (serving size: 1 steak and about 3 tablespoons gremolata)

Peppercorn-Crusted Beef Tenderloin with Gremolata is big on flavor. Fresh herbs and lemon make a bright, tasty topper for the steaks.

How to Make It

Step 1

Coat each steak with cooking spray; sprinkle evenly with pepper and 1/4 teaspoon salt. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add steaks to pan, and cook for 3 minutes on each side or until desired degree of doneness.

Step 2

Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, parsley, and remaining ingredients in a small bowl, stirring with a whisk. Serve with steak.

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