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Peppercorn Crusted Beef Tenderloin Steak
Created by: Howcan Team
Ingredients
- 4 beef tenderloin steaks, 1 inch thick
- 2 tablespoons whole black peppercorns
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Using a mortar and pestle, crush the whole black peppercorns until coarsely ground.
- Season both sides of the beef tenderloin steaks with salt and ground black pepper.
- Press the crushed peppercorns onto both sides of the steaks to form a crust.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the minced garlic and cook for 1 minute until fragrant.
- Place the peppercorn-crusted steaks in the skillet and cook for 4-5 minutes on each side for medium-rare, or to your desired level of doneness.
- Remove the steaks from the skillet and let them rest for 5 minutes before serving.
- Serve the peppercorn crusted beef tenderloin steaks with your favorite side dishes and enjoy!
The history of Beef Tenderloin Steak with a peppercorn crust dates back to the 19th century in France. Renowned for its tenderness, the beef tenderloin became a favorite cut among chefs. The addition of a peppercorn crust, with its bold and aromatic flavor, elevated the dish to new heights. Chefs in the Burgundy region of France were among the first to popularize this preparation, using locally sourced peppercorns for a truly authentic flavor. Today, this classic dish can be savored in top restaurants worldwide, with notable variations in seasoning and cooking techniques. The key to a perfect peppercorn crust lies in the quality of the peppercorns and the precision of the searing process.
35 min
4
400 calories
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