Peppercorn-Crusted Beef Tenderloin with Gremolata

By nanarose

Mary Drennen, Cooking Light

DECEMBER 2012

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

Preparation

Step 1

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.