Black Pepper Steak

For those meat lovers, Harry Sasson shares his black pepper tenderloin recipe using our Victoria skillets, giving it a juicy touch full of flavor. You will only need seven ingredients for the preparation.

Let's get started!

Ingredients

• 4 beef tenderloin medallions
• Fresh heart of palm from Putumayo
• Small potatoes
• Shallots
• Pepper to taste
• Butter
• Heavy cream

Preparation

• Preheat your 30 cm Victoria cast iron skillet with oil, while seasoning the meat with salt and pepper to taste.
• Place the tenderloins in the oil and turn them until each side is seared. Add a splash of oil.
• Add shallots to taste.
• Remove the medallions from the skillet and let them rest.
• In the skillet where the onion remains, add the heavy cream and stir to create the tenderloin sauce.
• Return the tenderloins to the skillet and coat them in the sauce.

For the side dish

• Cook the potatoes in the 25 cm cast iron skillet. Once they are ready, cut them in half.
• Cut the heart of palm into pieces and sauté it along with the potatoes in a skillet with oil over high heat.
• Add salt, pepper, and a little clarified butter to the potatoes. Then lower the temperature so they brown.

Enjoy your black pepper tenderloin!

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• Posted in:  
• Category_Asados y Parrilla
• Sartenes

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