Peppered Beef Tenderloin With Whipped Mustard Butter |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A peppercorn crusted steak that is full of flavor. The pepper flavor is strong but the steak is tender and juicy. The butter will tame the pepper some. I use a cast iron skillet to cook these and serve with garlic mashed potatoes and a fresh vegetable for a hearty dinner. Ingredients:
1/4 cup unsalted butter, softened |
1 tablespoon dijon mustard |
1 teaspoon honey |
1/4 teaspoon grated lemon peel |
1/4 teaspoon coarse salt |
4 beef tenderloin steaks (about 1 1/2 inches thick) |
1 teaspoon coarse salt |
1 tablespoon cracked black peppercorns |
1 tablespoon cracked white peppercorns |
1/8 teaspoon crushed red pepper flakes |
2 teaspoons vegetable oil |
Directions:
1. For the butter: Stir together ingredients until smoothly blended and has a whipped consistency. Set aside.
2. Heat oven to 425 degrees.
3. In a small bowl combine the peppercorns, crushed red pepper, and salt. Brush the steak with the oil and then evenly sprinkle the steak with the peppercorn mixture onto both sides of the steak. Press the mixture into both sides.
4. Heat a large oven proof skillet over medium high heat. When hot, add the steaks and cook for 4 minutes. Turn the steaks and then place the pan in the oven. Bake 7 minutes for medium rare or adjust for your desired doneness. Serve steaks with a spoonfull of mustard butter on top. Enjoy!
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