Beef Tenderloin Medallions with Red Peppercorns
Prep Time 10 MinCook Time 15 Min
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
1 Tbsp. Red Peppercorns
1 Tbsp. Light Olive Oil
WFF Granulated Garlic, to taste
1 package WFF Asparagus Spears, thawed
Lemon zest, to taste
LET'S GET COOKING!
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.