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Peppered Beef Tenderloin Medallions with Olive-Herb Relish

Prep time 6 mins
Cook time 14 mins
Yield 8 servings (serving size: 2 tenderloins and 2 tbsp. relish)
A pair of these mouthwatering tender little medallions topped with tangy olives makes a luxurious entrée.

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
  • Olive-Herb Relish

Nutrition 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

How to Make It

  1. Sprinkle fillets with peppercorns and salt.

  2. 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.

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

  4. *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.

Christmas with Southern Living 2007