Peppercorn-crusted Beef Tenderloin With Gremolata Recipe

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Peppercorn-Crusted Beef Tenderloin with Gremolata

Lynette !


It is important to use fresh ingredients for the gremolata. Try not to overcook the steak....the flavor and the tenderness will not be the same if overcooked. Cooking time is 6 minutes, not 10, but that wasn't an option.

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15 Min


10 Min


Stove Top


beef tenderloin steaks, trimmed (4-oz, 1 inch thick)
cooking spray
2 tsp
cracked black pepper
1/2 tsp
kosher salt, divided
4 tsp
canola oil, divided
1/4 c
fresh flat-leaf parsley, chopped
3 Tbsp
fresh cilantro
1 1/2 tsp
garlic, chopped
1 tsp
fresh oregano, chopped
1/2 tsp
lemon rind, grated
1 Tbsp
fresh lemon juice
1/4 tsp
crushed red pepper

Directions Step-By-Step

For the gremolata, combine 1 tablespoon oil, 1/4 teaspoon salt, parsley, cilantro, garlic, oregano, lemon rind, lemon juice and crushed red pepper in a small bowl, stirring with a whisk. Serve with the steak.
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 the pan, and cook for 3 minutes on each side or until desired degree of doneness. Serve with the gremolata.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy