Beef with orange peel and fennel crust
4 servings
20 minutes
This exquisite American recipe combines tender beef tenderloin with a fragrant crust of orange zest and fennel. The crust gives the meat a unique texture and depth of flavor – the combination of sweet citrus notes with the spicy warmth of fennel seeds creates an elegant balance. The traditions of such dishes are rooted in the gastronomic culture of the New World, where experiments with meat and spices led to a variety of flavor combinations. The beef remains juicy due to proper searing before roasting, while mustard adds a piquant touch. This dish is perfect for a festive dinner, where it can be served with a side of roasted vegetables or mashed potatoes. It pairs wonderfully with rich red wine, highlighting the richness of flavor nuances.
1
Preheat the oven to 260 degrees.
2
Mix breadcrumbs, fennel seeds, zest, 1 tablespoon of oil, 0.25 teaspoon of salt, and pepper.
- Crushed breadcrumbs: 0.3 glass
- Fennel seeds: 0.5 teaspoon
- Orange zest: 0.5 teaspoon
- Olive oil: 2 tablespoons
- Salt: 0.8 teaspoon
- Ground black pepper: 0.5 teaspoon
3
Cut the meat into 4 steaks and generously rub with the remaining salt and pepper. Heat the pan with the remaining olive oil over high heat, but not until smoking. Place the meat and sear well for 3-4 minutes on each side. Remove from heat.
- Beef tenderloin: 800 g
- Salt: 0.8 teaspoon
- Ground black pepper: 0.5 teaspoon
- Olive oil: 2 tablespoons
4
Place 1 spoon of mustard on each piece of meat and sprinkle with the breadcrumb mixture. Put the pan in the oven and cook for 5 minutes for medium doneness without flipping.
- Dijon mustard: 4 teaspoons
- Crushed breadcrumbs: 0.3 glass
