Name: Peppercorn-Crusted Beef Tenderloin with Gremolata
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; ½ teaspoon kosher salt, divided; 4 teaspoons canola oil, divided; ¼ cup chopped fresh flat-leaf parsley; 3 tablespoons chopped fresh cilantro; 1 ½ teaspoons chopped garlic; 1 teaspoon chopped fresh oregano; ½ teaspoon grated lemon rind; 1 tablespoon fresh lemon juice; ¼ teaspoon crushed red pepper

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daneanp

12/25/2016

Made for Christmas Eve dinner along with the Herbed Red Potatoes. We grilled the steaks on our Traeger. DH didn't want the gremolata on his steak so I had it. Not really for me as I felt it detracted from the taste of the tenderloin instead of complimenting it. Probably won't make again but it was very pretty and very easy to prepare.

carolfitz

01/07/2016

Made to recipe using the sirloin option. Used mini-chop to finish the gremolata into fine mince (not like the photo). Served with the recommended herb-roasted potatoes & CL's nutty brussels sprouts salad. Very good dinner.

Beccaroo73

01/07/2013

Was so surprised at how good this was! I had to google what gremolata is, but found out it adds a ton of flavor to the steak. It is somewhat similar to chimichuri sauce, just not as liquid. Next time I might add a tad more crushed red pepper and less lemon.

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Peppercorn-Crusted Beef Tenderloin with Gremolata

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