Grilled Beef Tenderloin with Peppercorn Crust

Ingredients

• 2 beef tenderloin medallions (200 g each)
• 2 tablespoons mixed peppercorns, crushed
• Flaky salt to taste
• 2 tablespoons SNOB Extra Virgin Olive Oil
• 2 sprigs fresh rosemary
• 60 ml (4 tablespoons) SNOB Balsamic Vinegar Glaze

Preparation

• Press the crushed peppercorns onto both sides of the medallions and season with salt.
• Heat the SNOB Olive Oil on the grill along with the rosemary.
• Sear the tenderloin over high heat, 3–4 minutes per side, until well-marked and cooked to desired doneness.
• Remove from heat and rest for 2 minutes before serving.
• Serve drizzled with SNOB Balsamic Vinegar Glaze.