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! Serves - 4.
Beef Center Cut Filet Mignon, thawed0.5 lbsQty 4 pieces$10.49
Red PeppercornsQty 1 Tbsp.
Light Olive OilQty 1 Tbsp.
Granulated Garlic1 bottleQty To taste$3.98
Asparagus Cuts - Flav R Pac, thawed0.75LBQty 12.98
Lemon zestQty To taste
Coarse Sea Salt1 bottleQty To taste$5.38
Freshly Ground Black Peppercorns1 bottleQty To taste$5.78
- 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.