Grilled Beef Tenderloin Slices with Padron Peppers
Simple and flavorful tapas-style dish featuring tender beef slices paired with smoky grilled Padron peppers, finished with sea salt and olive oil.
π Prep & Cook Time: approx. 20 min
π½οΈ Servings: 2 main course / 6 as tapas
π½οΈ Ingredients
- 5 slices beef tenderloin (about 2.5β3 cm thick)
- 1 bag Padron peppers (approx. 15 peppers)
- Fleur de sel (sea salt)
- A drizzle of olive oil
π©βπ³ Instructions
- Lightly season the beef slices with salt and brush all over with olive oil. Also, brush the Padron peppers with a little olive oil.
- Heat a grill pan very well (no added fat), about 5 minutes.
- Place the peppers in the pan and grill, turning occasionally, until evenly browned and slightly collapsed, about 10 minutes. Remove to a bowl and sprinkle with sea salt.
- In the same pan, grill the beef slices for 1 minute per side for rare-medium rare doneness. Remove and slice thinly.
- Arrange the beef slices on a serving platter, sprinkle with fleur de sel, and layer the grilled peppers on top. Drizzle everything with a bit of extra virgin olive oil.
- Serve with toasted baguette slices and a cold beer.
π‘ Tips
- Use fresh Padron peppers for authentic flavor; mild but occasionally spicy.
- Donβt overcook the beef slices to keep them tender and juicy.
- Fleur de sel adds a delicate crunch and enhances the flavors.
π Perfect For
- Tapas nights and casual gatherings
- Quick, impressive appetizers
- Pairing with cold beer or light red wine
π Final Thoughts
This easy yet elegant dish balances tender beef with smoky, slightly charred Padron peppers, elevated by finishing salt and quality olive oil. Itβs perfect for sharing and enjoying simple Mediterranean flavors.