Friday, December 7, 2012

Peppercorn Crusted Beef Tenderloin with Gremolata

This steak was packed full of flavor! It turned out juicy and tender and the topping had a bit of a kick to it! I served this for my dad's birthday. This was served with roasted potatoes, peas and a mixed greens citrus salad and a cranberry upside-down cake for dessert.  Everyone loved it!

Serves 4 ( 6 points +)

  • 4 ( 4 oz) beef tenderloin steaks ( about 1 inch thick)
  • 2 tsp. cracked black pepper
  • 1/2 tsp. salt, divided
  • 4 tsp. canola oil, divided
  • 1/4 c. chopped fresh flat-leaf parsley
  • 3 T. chopped, fresh cilantro
  • 1-1/2 tsp. crushed garlic
  • 1 tsp. chopped fresh oregano
  • 1/2 tsp. grated lemon rind
  • 1 T. fresh lemon juice
  • 1/4 tsp. crushed red pepper flakes

Coat a nonstick cast-iron skillet with spray; Sprinkle steak evenly with about 1/4 tsp. salt and cracked pepper. Add 1 tsp. oil to the pan and swirl to coat. Add steak to pan and cook for 2-3 minutes per side on medium-high heat. Place pan in an oven heated to 425 degrees and cook an additional 5-7 minutes or until desired doneness. Remove from oven and let stand for 5 minutes.
Meanwhile, combine remaining 1 T. oil, remaining 1/4 tsp. salt and the rest of the ingredients in a small bowl to make the gremolata. Serve steak with gremolata topping.

from "Cooking Light"

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