Peppercorn-Crusted Beef Tenderloin with Gremolata

Peppercorn-Crusted Beef Tenderloin with Gremolata Recipe
Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Peppercorn-Crusted Beef Tenderloin with Gremolata is big on flavor. Fresh herbs and lemon make a bright, tasty topper for the steaks.

Yield:

Serves 4 (serving size: 1 steak and about 3 tablespoons gremolata)

Recipe from

Nutritional Information

Calories 224
Fat 12.3 g
Satfat 3.1 g
Monofat 5.9 g
Polyfat 1.7 g
Protein 25.4 g
Carbohydrate 1.8 g
Fiber 0.5 g
Cholesterol 76 mg
Iron 2.2 mg
Sodium 306 mg
Calcium 41 mg

Ingredients

4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
Cooking spray
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

Preparation

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.

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.

Note:

Mary Drennen,

December 2012
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