Peppered Beef Tenderloin Medallions with Olive-Herb Relish

A pair of these mouthwatering tender little medallions topped with tangy olives makes a luxurious entrée.

Yield:

8 servings (serving size: 2 tenderloins and 2 tbsp. relish)

Recipe from

Recipe Time

Prep: 6 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 315
Caloriesfromfat 62 %
Fat 21.6 g
Satfat 5.6 g
Monofat 12 g
Polyfat 1.6 g
Protein 27.2 g
Carbohydrate 1.8 g
Fiber 0.6 g
Cholesterol 80 mg
Iron 3.9 mg
Sodium 543 mg
Calcium 18 mg

Ingredients

16 (3-oz.) beef tenderloin fillets*
2 teaspoons crushed black peppercorns
2 teaspoons crushed pink peppercorns
1 teaspoon kosher salt
1/4 cup olive oil

Preparation

Sprinkle fillets with peppercorns and salt.

Heat 2 Tbsp. oil in each of 2 large skillets (preferably cast iron) over medium-high heat. Sear fillets in hot oil over medium-high heat 2 minutes on each side. Arrange beef medallions in a single layer on a large baking sheet lined with aluminum foil.

Bake at 400° for 6 to 10 minutes or until desired degree of doneness. Serve with Olive-Herb Relish.

*Ask your butcher to cut 3-oz. petit beef fillets (medallions) from the slender end of several tenderloins. This will ensure that you end up with 16 medallions not over 3 oz. each.

Note:

Christmas with Southern Living 2007

June 2007