PEPPERED BEEF TENDERLOIN WITH WHIPPED MUSTARD BUTTER
A peppercorn crusted steak that is full of flavor. The pepper flavor is strong but the steak is tender and juicy. The butter will "tame" the pepper some. I use a cast iron skillet to cook these and serve with garlic mashed potatoes and a fresh vegetable for a hearty dinner.
Provided by QueenJellyBean
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the butter: Stir together ingredients until smoothly blended and has a whipped consistency. Set aside.
- Heat oven to 425 degrees.
- In a small bowl combine the peppercorns, crushed red pepper, and salt. Brush the steak with the oil and then evenly sprinkle the steak with the peppercorn mixture onto both sides of the steak. Press the mixture into both sides.
- Heat a large oven proof skillet over medium high heat. When hot, add the steaks and cook for 4 minutes. Turn the steaks and then place the pan in the oven. Bake 7 minutes for medium rare or adjust for your desired doneness. Serve steaks with a spoonfull of mustard butter on top. Enjoy!
Nutrition Facts : Calories 129.5, Fat 13.9, SaturatedFat 7.6, Cholesterol 30.5, Sodium 770.4, Carbohydrate 1.8, Fiber 0.1, Sugar 1.6, Protein 0.3
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