Jerchens Beef Fillet with Herb Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 18 mins |
| Total Time | 38 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg beef fillet (s)
- 3 tablespoon oil
- 1 tablespoon mustard, medium hot
- 3 sprigs rosemary (fresh)
- 3 sprigs thyme (fresh)
- 5 stalks parsley (fresh)
- 5 tablespoon breadcrumbs
- 2 tablespoon parmesan, grated
- Salt and pepper, black
- 80 g butter
- 2 teaspoons peppercorns, green
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C top / bottom heat (150 ° C with circulating air).
- Wash the beef fillet and pat dry. Rub with the mustard and with salt and black pepper. Then cut the fillet into 3 - 4 cm thick slices and season the cut surfaces lightly with salt and pepper.
- Chop the herbs very finely. Melt the butter and mix the herbs with the breadcrumbs, the parmesan and a little salt, pepper and the green peppercorns. Let this breading simmer briefly and then set aside.
- Heat the oil in a pan and sear the fillet slices on both sides for a good one and a half minutes. Place the seared steaks side by side in an ovenproof dish and coat with the breading - a good 1 cm thick. Place in the hot oven for about 15 minutes. Then take it out and arrange on plates.
- It goes well with rosemary potatoes, gnocchi and green salad.
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