Sirloin beef medallions are quite a popular cut of beef and make an easy meal. The crispy Dijon-hazelnut coating in this recipe makes a nice change from the bacon-wrapped version sold by many stores.
Dijon-Hazelnut Crusted Beef Medallions Recipe |
INGREDIENTS:
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METHOD: Preheat oven to 400°F or 200°C. Chop hazelnuts and two slices of whole-wheat bread with parsley flakes in food processor or blender until finely ground. In a small bowl combine Dijon mustard and Worcestershire sauce. Rub beef with pepper and salt, then sear on all sides in oil in skillet on medium-high heat. (About 5 minutes in total) Transfer to board and allow to cool slightly. Coat sides of beef with Dijon-Worcestershire sauce mixture and then roll steak firmly in crumb mixture to form a crust. Lightly roll the crumbed surface in the oil remaining in the frying pan. Place steaks on a wire rack in a roasting dish. Bake for 25 – 30 minutes, turning once until crust is golden and meat is cooked to desired level. |