Pepper Crusted Beef with Cherry Tomatoes
Elevate your dinner table with the bold and savory flavors of Pepper Crusted Beef with Cherry Tomatoes—a recipe that perfectly balances robust seasoning with elegant simplicity. This dish features tender beef tenderloin steaks coated in a thick, aromatic crust of coarsely ground black pepper and kosher salt, then seared to perfection in a cast-iron skillet for a beautifully caramelized exterior. Complementing the rich, juicy steaks are blistered cherry tomatoes sautéed with garlic, deglazed with a splash of balsamic vinegar, and finished with fresh thyme and butter for a luscious, tangy-sweet sauce. Ready in just 35 minutes, this gourmet meal for two is ideal for date night or any special occasion. Serve it with creamy mashed potatoes or a crisp green salad for a complete and unforgettable dining experience. Perfect steak recipe, quick beef dinner, pepper-crusted steak, and cherry tomato sauce are just some of the keywords that will make this dish a standout!
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Recipe Information
Ingredients
- 2 pieces (6 ounces each) beef tenderloin steaks
- 2 tablespoons coarsely ground black pepper
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
- 3 cloves (minced) garlic cloves
- 2 cups cherry tomatoes
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 2 tablespoons butter
- 1 sheet parchment paper
Instructions
Remove the beef tenderloin steaks from the refrigerator and let them come to room temperature for 30 minutes before cooking.
On a large plate, mix the coarsely ground black pepper and kosher salt. Press each steak firmly into the mixture to create a thick peppery crust on both sides.
Preheat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil and heat until it shimmers.
Sear each steak in the skillet for 3-4 minutes per side for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy if needed. Remove steaks from the skillet and let them rest under foil.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté garlic over medium heat for 1 minute until fragrant.
Add cherry tomatoes to the skillet and season with a pinch of kosher salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and begin to blister.
Deglaze the skillet by adding the balsamic vinegar and sprinkle in the fresh thyme leaves. Stir well to coat the tomatoes in the flavorful sauce.
Add the butter to the skillet and stir until melted, creating a glossy sauce with the tomatoes.
To serve, place a steak on each plate and spoon the roasted cherry tomatoes and sauce over the top. Garnish with additional thyme if desired.
Serve immediately with a side of your choice, such as mashed potatoes or a crisp green salad.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.4 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1161 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
