1/3 Photos of Fillet Steak With Thyme & Garlic Crust
This works best with filet steak, however I have also made it with thick cut sirloin & it was yummy. It's nice as a special treat or dinner. I think this is an Annabel Langbein (NZ Chef) recipe but with a definite French influence.
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Units: US | Metric
- 1Heat the oven to 220 degrees Celsius.
- 2Pulse the bread in a food processor until the crumbs are coarse (you don't want them really fine).
- 3Put the melted butter into a small bowl, and add the garlic, thyme and fresh breadcrumbs. Stir until well combined.
- 4Heat a frypan onto high heat & add the olive oil. The pan should be smoking.
- 5While the pan is heating, trim any excess fat and silverskin from the steaks, and grind black pepper to taste over the steaks.
- 6Using tongs (and watch for spatters) put the steaks into the pan and quickly sear on all sides.
- 7Remove to an oven tray and spread with Dijon Mustard to taste.
- 8Pile the crumb mixture on top in an even layer, and put into the oven until cooked to your liking (I like this rare, so about 15 minutes or so at most for me is fine). Ensure that the crumb doesn't burn (but it should be golden).
- 9Rest for 5-10 minutes in a warm place.
- 10Serve with fresh greens & potatoes.
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Nutritional Facts for Fillet Steak With Thyme & Garlic Crust
Serving Size: 1 (51 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 918.8
- Calories from Fat 668
- Total Fat 74.2 g
- Saturated Fat 29.7 g
- Cholesterol 182.5 mg
- Sodium 374.9 mg
- Total Carbohydrate 14.2 g
- Dietary Fiber 1.0 g
- Sugars 1.1 g
- Protein 46.0 g
The following items or measurements are not included: