Beefsteaks in a Walnut Crust
6 servings
30 minutes
Nut-crusted beefsteaks are an exquisite combination of juicy meat and crispy nut coating that transforms a familiar dish into a true culinary masterpiece. Mustard adds piquancy, nuts provide a rich aroma, and butter gives velvety tenderness. The dish is complemented by vegetables lightly browned in the remnants of frying, making the flavor even more harmonious. Lemon slices add a slight tanginess, while green oil brings freshness. This dish will be the centerpiece of the table, surprising with its rich flavors and textures. It is perfect for both festive dinners and cozy family meals, filling the atmosphere with warmth and gastronomic delight.
1
Season the meat with salt and pepper, coat both sides with a thin layer of mustard, roll in flour, dip in beaten egg, and coat with finely chopped nuts.
- Entrecote (rib steak): 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Mustard: 4 teaspoons
- Wheat flour: 4 tablespoons
- Walnuts: 125 g
2
Press the breading mixture slightly onto the meat.
3
First, cut the vegetables into strips, add spices, and blanch for 5 minutes with a small amount of water. Let the water drain.
- Cauliflower: 250 pieces
- Carrot: 2 pieces
4
Melt butter in a large skillet, place pieces of meat in it, and fry on low heat for 3 minutes on each side. Be careful when flipping to avoid damaging the nut crust.
- Butter: 100 g
5
Place the cooked beefsteaks on a preheated plate.
6
Sauté the chopped vegetables in the remaining fat and surround the beefsteaks with them.
7
Top with large circles of lemon and green oil (add salt, citric acid to 2-3 tablespoons of finely chopped herbs, mix and beat with 100g of butter, chill)
- Lemon: 1 piece
- Butter: 100 g
