Dijon-Hazelnut Crusted Beef Medallions

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:

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)

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.

Excess crumb coating can be frozen for future use.

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