Beef Tenderloin Steaks with Peperonata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 large egg |
1 tablespoon water |
1/4 cup italian-seasoned breadcrumbs |
1/4 cup grated parmesan cheese |
1 tablespoon minced fresh or dried rosemary |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
6 (4-ounce) beef tenderloin steaks |
3 garlic cloves, minced |
2 teaspoons olive oil |
peperonata |
garnish: fresh rosemary sprigs |
Directions:
1. Stir together egg and 1 tablespoon water until blended.
2. Stir together breadcrumbs and next 4 ingredients.
3. Rub steaks with garlic. Dip steaks in egg mixture, and coat with breadcrumb mixture.
4. Cook steaks in hot oil in a cast-iron skillet over medium-high heat 2 minutes. Turn steaks, and bake in skillet at 450° for 3 to 5 minutes or to desired degree of doneness. Serve with Peperonata, and garnish, if desired.
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