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
- 1/4 cup un-blanched hazelnuts (60 gm)
- 2 slices whole-wheat bread
- 2 tsp dried parsley flakes (10ml)
- 1 tbsp (15ml) each Dijon mustard and Worcestershire sauce
- Sirloin beef medallions
- salt and ground black pepper to taste
- 1-2 tbsp olive oil (25ml)
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.