Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

Peppercorn-Crusted Beef Tenderloin with Gremolata is big on flavor. Fresh herbs and lemon make a bright, tasty topper for the steaks.

Mary Drennen
Recipe by Cooking Light December 2012

Gallery

Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1 steak and about 3 tablespoons gremolata)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

224 calories; fat 12.3g; saturated fat 3.1g; mono fat 5.9g; poly fat 1.7g; protein 25.4g; carbohydrates 1.8g; fiber 0.5g; cholesterol 76mg; iron 2.2mg; sodium 306mg; calcium 41mg.
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