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
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
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.