Peppercorn-Crusted Beef Tenderloin with Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Peppercorn-Crusted Beef Tenderloin with Gremolata is big on flavor. Fresh herbs and lemon make a bright, tasty topper for the steaks. Ingredients:
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick) |
cooking spray |
2 teaspoons cracked black pepper |
1/2 teaspoon kosher salt, divided |
4 teaspoons canola oil, divided |
1/4 cup chopped fresh flat-leaf parsley |
3 tablespoons chopped fresh cilantro |
1 1/2 teaspoons chopped garlic |
1 teaspoon chopped fresh oregano |
1/2 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
1/4 teaspoon crushed red pepper |
Directions:
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.
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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