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Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower Photo by: Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower

Peppercorn-Crusted Beef Tenderloin with Gremolata

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

Cooking Light DECEMBER 2012

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

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.

Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 12.3g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 1.7g
  • Protein: 25.4g
  • Carbohydrate: 1.8g
  • Fiber: 0.5g
  • Cholesterol: 76mg
  • Iron: 2.2mg
  • Sodium: 306mg
  • Calcium: 41mg
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Peppercorn-Crusted Beef Tenderloin with Gremolata Recipe

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