Peppercorn-Crusted Beef Tenderloin with Gremolata

Peppercorn-crusted Beef Tenderloin With Gremolata Recipe

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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


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  • 4
    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

How to Make Peppercorn-Crusted Beef Tenderloin with Gremolata


  1. 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.
  2. Coat each steak with cooking spray; sprinkle evenly with pepper and 1/4 teaspoon salt.
  3. 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.

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About Peppercorn-Crusted Beef Tenderloin with Gremolata

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

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