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."
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
photo by The Flying Chef photo by The Flying Chef
photo by Caroline Cooks photo by Caroline Cooks
Ready In:




  • Heat the oven to 220 degrees Celsius.
  • Pulse the bread in a food processor until the crumbs are coarse (you don't want them really fine).
  • Put the melted butter into a small bowl, and add the garlic, thyme and fresh breadcrumbs. Stir until well combined.
  • Heat a frypan onto high heat & add the olive oil. The pan should be smoking.
  • While the pan is heating, trim any excess fat and silverskin from the steaks, and grind black pepper to taste over the steaks.
  • Using tongs (and watch for spatters) put the steaks into the pan and quickly sear on all sides.
  • Remove to an oven tray and spread with Dijon Mustard to taste.
  • Pile 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).
  • Rest for 5-10 minutes in a warm place.
  • Serve with fresh greens & potatoes.

Questions & Replies

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  1. The Flying Chef
    Yum, Yum. This was wonderful, I have a blog and I even had my son ask me tonight is this yours or a review. It was a definite 5 stars "mum" this is great. All of us thought this was fab. I served it over mash, topped with garlic spinach and mushrooms topped with the steak. Forget about what I served it with the topping was awesome, it had so much flavour and complimented the juicy steaks well. I know just about any steak sauce/recipe you can make with most cuts, I have to agree with you fillet is the best and it is gorgeous. Thanks for sharing
  2. Andi Longmeadow Farm
    Exceptionally great recipe. My guests thought they had come to a top notch restaurant ~ this was that fabulous. Truly a whiz to put together, just be sure to watch the steaks carefully, and this won't let you down. I followed this exactly, and the taste of the meat/crumb garlic thyme mixture/ Dijon Mustard was spectacular. Thanks, littlekiwichook. Made for *ZWT3 07'*.
  3. Caroline Cooks
    MAde for PAC Fall 06...Followed the recipe to the "T"...delicious! My dinner guest raved and wants the recipe. Of course, I'll make him pay. LOL Thanks LKC, for a delicious entree.
  4. mummamills
    couldnt wait to rate this!!! Made it yesterday, to serve cold today (xmas day) I used 2 full fillets, but they were small. I seared and sealed them, then put the crust on and baked them for 25 mins. I used seeded mustard, and I found that good, but a little strong, as I also put a teas of dried mustard in the crumb mix. I used 2 crusty rolls for the crumbs, with a little fresh oragano and some dried italian herbs, as well as the butter and garlic. It turned out brilliantly, and after resting it, I wrapped the 2 fillets loosely in foil. This morning I sliced them, and they were perfect, medium to rare in the centre and melt in your mouth. Everyone raved, (all 14 of them ), and I look forward to making and serving the steak hot next time! thanks, for a good one.



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