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.

Ingredients

Beef Center Cut Filet Mignon, thawed

0.5 lbs

Qty 4 pieces

$10.49
Red Peppercorns

Qty 1 Tbsp.
Light Olive Oil

Qty 1 Tbsp.
Granulated Garlic

1 bottle

Qty To taste

$3.98
Asparagus Cuts - Flav R Pac, thawed

0.75LB

Qty 1

2.98
Lemon zest

Qty To taste
Coarse Sea Salt

1 bottle

Qty To taste

$5.38
Freshly Ground Black Peppercorns

1 bottle

Qty To taste

$5.78

Cooking
Instructions

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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