Peppercorn-Crusted Beef Tenderloin with Gremolata is big on flavor. Fresh herbs and lemon make a bright, tasty topper for the steaks.
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
2 teaspoons cracked black pepper
1/2 teaspoon kosher salt, divided
4 teaspoons canola oil, divided
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons chopped garlic
1 teaspoon chopped fresh oregano
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red pepper
How to Make It
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.
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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