Peppercorn-Crusted Beef Tenderloin with Gremolata

By Ellan

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.)

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.