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