Pepper-Crusted Beef Tenderloin Steaks with Warm Tomato-Shallot Vinaigrette
Yield: 4 servings
Active Time: 35 minutes
Start to Finish: 35 minutes
For this recipe you’ll need:
For the steaks:
For the vinaigrette:
Allow the steaks to sit out at room temperature, covered, for at least 30 minutes.
Crack the peppercorns using the bottom of a heavy pan or by placing them in a plastic bag and pounding with a meat mallet. You can also use a spice grinder or the coarse setting on your pepper mill.
Season both sides of the steaks with salt, and generously press in the cracked peppercorns.
Heat a sauté pan over medium-high heat and add the grapeseed oil. Sear the steaks on the first side until well caramelized, 3 to 5 minutes. Flip the steaks over, and cook until they are done to your liking. An internal temperature of 125º to 130º is ideal for medium rare. Remove the steaks from the pan and allow to rest, covered with foil, while making the warm vinaigrette. Tip: Use the same pan the steaks were seared in to make the vinaigrette.
Discard any fat from the sauté pan and wipe clean. Place the pan over medium-low heat and add the olive oil. Gently sauté the shallot and garlic until aromatic, about 30 seconds.
Stir in the halved tomatoes, and cook until they start to wilt and release their juices.
Pour in the sherry vinegar and 1/4 of extra virgin olive oil. Heat until just warm.
Remove from the heat, and stir in the chives. Adjust with any additional vinegar or oil, and season with salt and pepper to taste.
Cut the steak into slices, if desired, and serve with the vinaigrette.