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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
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.
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