• 4 beef tenderloin steaks, trimmed (1-2 inches thick)
  • coconut oil (coating for steak)
  • 1 tbsp cracked black pepper
  • 6 tsp coconut oil, divided
  • ¼ c chopped fresh flat-leaf parsley
  • ¼ c chopped fresh cilantro
  • 2 tsp chopped garlic
  • 1 tsp chopped fresh oregano
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • ¼ tsp crushed red pepper
  1. Coat each steak on both sides with a thin layer of coconut oil and sprinkle evenly with pepper.
  2. Heat a large ovenproof skillet over medium-high heat.
  3. Add 2 teaspoons coconut oil and spread evenly to coat pan.
  4. Add steaks to pan and cook for 3 minutes on each side or until desired degree of doneness.
  5. Combine 4 teaspoons of coconut oil with remaining ingredients in a small bowl, stirring with a whisk, until thoroughly combined for the gremolata.
  6. Top steaks with sauce and serve at once.