Peppercorn-Crusted Beef Tenderloin with Gremolata
By Ellan
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Ingredients
- 4 (4oz.) beef tenderloin steaks
- Cooking spray
- 2 teas. cracked black pepper
- 1/2 teas. kosher salt, divided
- 4 teas. canola oil, divided
- 1/4 cup chopped fresh flat-leaf parsley
- 3 tab. chopped fresh cilantro
- 1 1/2 teas. chopped garlic (about 1 med. clove)
- 1 teas. chopped fresh oregano
- 1/2 teas. grated lemon rind
- 1 tab. fresh lemon juice
- 1/4 teas. crushed red pepper (opt.)
Details
Preparation
Step 1
Coat each steak with cooking spray; sprinkle evenly with cracked black pepper and 1/4 teas. salt.
Heat a large oven proof skillet over med.-high heat. Add 1 teas. oil; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
Combine remaining 1 tab. oil, remaining 1/4 teas. salt, parsley, cilantro, garlic, oregano, lemon rind, lemon juice and red pepper, if desired in a small bowl; stir with a whisk. Serve gremolta with steak.
224 cal., fat 12.3 g (3.1 sat fat), pro 25.4 g, carb. 1.8 g, fiber .5 mg, chol 76 mg, iron 2.2 mg, sodium 306 mg. calc 41 mg.
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