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Recipe:BEEF TENDERLOIN MEDALLIONS WITH RED PEPPERCORNS
- Prep time: 10 minutes
- Cook time: 15 minutes
Red peppercorns bring out the best of our medallions. They may be smaller than your average steak, but they pack a big punch of flavor!
Ingredients
-
BEEF CENTER CUT FILET MIGNON, THAWED
QTY 4 PIECES
RED PEPPERCORNS
QTY 1 TBSP.
LIGHT OLIVE OIL
QTY 1 TBSP.
-
GRANULATED GARLIC
QTY TO TASTE
-
ASPARAGUS CUTS - FLAV R PAC, THAWED
LEMON ZEST
QTY TO TASTE
-
COARSE SEA SALT
QTY TO TASTE
-
FRESHLY GROUND BLACK PEPPERCORNS
QTY TO TASTE
Cooking
Directions
Using a small pestle and mortar, crush the peppercorns slightly, leaving whole and coarse pieces as well.
Season tenderloin medallions with salt and coarse red peppercorns, granulated garlic and olive oil. Heat grill or skillet to medium high heat. Grill or pan sear steaks quickly for 3-4 minutes on each side. Let rest for 2-3 minutes.*
In a medium sized saucepan, add ¼ cup water, salt, pepper, and asparagus spears. Cover and allow to steam for a few minutes. Remove from pan and serve with lemon zest sprinkled on top. *USDA recommends cooking beef to a minimum internal temperature of 145°F.