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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Made for Christmas Eve dinner along with the Herbed Red Potatoes. We grilled the steaks on our Traeger. DH didn't want the gremolata on his steak so I had it. Not really for me as I felt it detracted from the taste of the tenderloin instead of complimenting it. Probably won't make again but it was very pretty and very easy to prepare.
Made to recipe using the sirloin option. Used mini-chop to finish the gremolata into fine mince (not like the photo). Served with the recommended herb-roasted potatoes & CL's nutty brussels sprouts salad. Very good dinner.
Was so surprised at how good this was! I had to google what gremolata is, but found out it adds a ton of flavor to the steak. It is somewhat similar to chimichuri sauce, just not as liquid. Next time I might add a tad more crushed red pepper and less lemon.
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