In the mood for Italian food over the holidays, but want to avoid the traditional pasta laden dishes? This dish is pure Paleo and will satisfy your cravings for the taste of Italy. The blending of fresh herbs and spices, with the flavors of the tenderloin steaks, pairs well with a green salad and seasonal fruit of your choice. Salute!
Ingredients
- 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
Instructions
- Coat each steak on both sides with a thin layer of coconut oil and sprinkle evenly with pepper.
- Heat a large ovenproof skillet over medium-high heat.
- Add 2 teaspoons coconut oil and spread evenly to coat pan.
- Add steaks to pan and cook for 3 minutes on each side or until desired degree of doneness.
- Combine 4 teaspoons of coconut oil with remaining ingredients in a small bowl, stirring with a whisk, until thoroughly combined for the gremolata.
- Top steaks with sauce and serve at once.
