Beef Tenderloin Steaks with Peperonata

Beef Tenderloin Steaks with Peperonata
Photo by Tina Cornett

Ingredients

  • ¼ teaspoon salt
  • 1 large egg
  • ¼ teaspoon salt
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon water
  • 1 tablespoon minced fresh or dried rosemary
  • Garnish: fresh rosemary sprigs
  • + 17 more ingredients
    • 1 tablespoon water
    • 1 tablespoon minced fresh or dried rosemary
    • ¼ cup Italian-seasoned breadcrumbs
    • ¼ teaspoon freshly ground pepper
    • ¼ teaspoon freshly ground pepper
    • Garnish: fresh rosemary sprigs
    • 3 garlic cloves, minced
    • 2 teaspoons olive oil
    • 3 garlic cloves, minced
    • ¼ cup Italian-seasoned breadcrumbs
    • 1 large egg
    • Peperonata
    • Peperonata
    • ¼ cup grated Parmesan cheese
    • 6 (4-ounce) beef tenderloin steaks
    • 2 teaspoons olive oil
    • 6 (4-ounce) beef tenderloin steaks

Stir together egg and 1 tablespoon water until blended. Stir together breadcrumbs and next 4 ingredients. Rub steaks with garlic. Dip steaks in egg mixture, and coat with breadcrumb mixture. Cook steaks in hot oil in a cast-iron skillet over medium-high heat 2 minutes. Turn steaks, and bake in sk...

View full recipe at My Recipes

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