Pepper-crusted beef steak

Name: Pepper-crusted beef steak
Ingredients: 2 pieces beef tenderloin (200 g each); 2 teaspoons pepper mix; 1/2 teaspoon salt; 250 g asparagus; 15 ml lemon juice; 15 g butter

Meat - Pepper-crusted beef steak by Eftimia C. - Recipia

High heat browns the pepper-crusted beef steak; each piece cooks for 2 and a half minutes on each side. The pepper forms a crust on the tenderloin, and the butter browns it; alongside, the steamed asparagus gets a little lemon juice. I serve it with the asparagus still slightly firm. Prep: 10 minutes. Cook: 13 minutes. Rest: 7 minutes. Total time: 30 minutes. Serves: 2. Approximately 360 kcal and 43 g protein per serving.

Ingredients

2 pieces beef tenderloin (200 g each)
2 teaspoons pepper mix
1/2 teaspoon salt
250 g asparagus
15 ml lemon juice
15 g butter

Preparation

1. Pat the 2 pieces of tenderloin dry with paper towels. Coat them with 2 teaspoons of coarsely crushed pepper mix and 1/2 teaspoon of salt. 2. Trim the woody ends off the asparagus and steam it for 6 minutes, until bright green and slightly tender. Drizzle it with 15 ml lemon juice. 3. Heat 15 g butter in a pan over high heat. Add the meat and cook it for 2 and a half minutes on each side, then for 2 more minutes in total, until it reaches your preferred doneness and is browned on the outside. 4. Remove the meat from the pan and let it rest for 7 minutes. Serve it with the asparagus.

Notes

Choose tenderloin pieces of a similar thickness; thinner ones cook faster, while thicker ones need more time after browning. A coarser crushed pepper mix makes a more visible crust than very finely ground pepper. Resting is the part many people rush; don't cover the meat tightly, so the steam doesn't soften the crust. The texture is reminiscent of an everyday browned chop, with a more peppery crust. Serve the steak with baked potatoes and a green salad. Leftovers keep in a sealed container in the fridge for up to 3 days. Butter contains dairy; for a dairy-free version, use 15 g olive oil in the pan.