Recipe Description: This recipe is all about heat! The hotness starts with the spice of Lawry’s® Pepper Supreme® which encrusts the Tenderloin Steak and only continues to build once this tender cut is placed on a sizzling hot plancha. Charred onions and a vinaigrette made with French’s® Dijon Mustard and shallots send this dish to the top of the taste thermometer.
Courtesy of BeefItsWhatsForDinner.com
Ingredients
Servings
Beef Tenderloin Steak | Serves 4
4 each beef Tenderloin Steak (Filet Mignon), (1 in. thick)
Preheat plancha or griddle to 350°F. Roll each beef Tenderloin Steak in Lawry's® Pepper Supreme to cover; use excess seasoning to season onions. Place steaks and onions on plancha; cook steaks 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm. Cook onions until seared; remove and cool slightly
Sherry Dijon Vinaigrette
To make Sherry Dijon Vinaigrette, place shallot, garlic, vinegar and lemon juice in blender container. Cover; pulse on and off until pureed. With blender running, slowly add oil to blender through opening in cover, processing until smooth. Pour into bowl; cover and refrigerate.
Thinly slice steaks. Serve steaks over onions. Drizzle Vinaigrette over steaks.
