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Peppercorn-Crusted Beef Tenderloin with Gremolata

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.

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

Nutrition 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

How to Make It

  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.