FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesBeef Recipes pg 1BEEF STEAK RECIPES 2 >>>> >  Pepper Crusted Tenderloin

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

PEPPER CRUSTED BEEF TENDERLOIN WITH BLACK BEAN MANGO SALSA

Omaha Steaks Great American Grilling Book
The pink peppercorns used here are not true pepper, but the dried berries of a species of rose that grows in Madagascar. Like black and green "true" peppercorns, they bring out the full flavors of the rich steaks.
Prep Time: 20 mins
Grill Time: 10 mins
Serves 4


INGREDIENTS

For the Salsa:
• 2 mangoes, peeled, pitted, and diced (about 1 cup)
• 1½ cups drained cooked (or canned) black beans
• 1/2 cup finely diced red bell pepper
• 1/4 cup minced red onion
• 1/4 cup minced fresh cilantro leaves
• 1 teaspoon dried red pepper flakes
• Juice of 1 lime
• Coarse salt

For the Tenderloin:
• 4 fillet mignon steaks, about 7 ounces each and 1½ inches thick
• 1 tablespoon Dijon mustard
• 1/2 tablespoon olive oil
• 3 tablespoons black peppercorns
• 1 tablespoon pink peppercorns
• 1 tablespoon green peppercorns
• 1/2 tablespoon coarse salt
 

DIRECTIONS

1. Preheat and oil the grill. Bring the steaks to room temperature.

2. For the Salsa, combine all ingredients except salt in a small bowl and toss to mix. Season with salt to taste. Set aside.

3. For the Tenderloin, combine the mustard and olive oil in a small bowl and brush the steaks with the mixture. Using a mortar and pestle or peppermill, coarsely crush the peppercorns. Combine the peppercorns and salt on a plate and roll the steaks in the mixture, pressing to coat each side well.

4. Grill the steaks over direct medium-high heat for about 5 minutes per side for medium-rare, 6 to 7 minutes for medium, or to the desired doneness. Transfer to serving plates and serve with the salsa.

Chef's Tip: How to Dice a Mango
Hold the mango with the stem end down on a cutting board. Cut the fruit in half, about 1/2 inch from the center, just around the large flat seed. Repeat on the other side. Use a paring knife to score the flesh of each half into squares (do not cut through the outer skin). Push each half from the skin side so the squares pop out (it will look like a porcupine). Slice off the squares.

 

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages