- Calories 224
- Fat 12.3g
- Satfat 3.1g
- Monofat 5.9g
- Polyfat 1.7g
- Protein 25.4g
- Carbohydrate 1.8g
- Fiber 0.5g
- Cholesterol 76mg
- Iron 2.2mg
- Sodium 306mg
- Calcium 41mg
Peppercorn-Crusted Beef Tenderloin with Gremolata
Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Peppercorn-Crusted Beef Tenderloin with Gremolata is big on flavor. Fresh herbs and lemon make a bright, tasty topper for the steaks.
How to Make It
Step 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.
Step 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.
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Easy & very good
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's Review
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.
Good