Walnut-Crusted Beef Medallion

Ingredients

• Steak (such as filet mignon): 2 - 3 pieces

• Chopped walnuts: 100 - 120 g

• Bread crumbs: 50 - 60 g

• Grated Parmesan cheese: 30 - 40 g

• Garlic: 2 - 3 cloves, minced

• Fresh parsley, chopped: 15 - 20 g

• Olive oil: 30 - 40 ml

• Salt: 6 - 8 g

• Black pepper: 3 - 4 g

• Butter: 20 - 30 g

• Side vegetables (such as carrots, green beans, mushrooms, etc.): an appropriate amount

• Risotto or mashed potatoes (optional): an appropriate amount

• Black tea powder barbecue seasoning (3g)

Instructions

1. Remove steak from refrigerator and let sit at room temperature for 15-20 minutes to warm up.

2. Season steak on both sides with salt and black pepper.

3. Combine chopped walnuts, bread crumbs, Parmesan, minced garlic, and parsley in a bowl.

4. Add olive oil and stir well until a loose mixture forms.

5. Place steak in walnut-crust mixture and coat evenly. Press gently to ensure crust is firmly attached to steak.

6. Heat butter in a pan over medium heat. When butter melts and begins to bubble, add crusted steak.

7. Sear steak for 3-4 minutes per side (adjust time depending on thickness of steak and personal preference) until desired doneness is achieved. Spoon butter over steak as you fry so it cooks evenly.

8. In another pan, sauté garnishes (e.g. carrots, green beans, mushrooms, etc.) in a small amount of olive oil and season with salt, Black tea powder barbecue seasoning, and black pepper.

9. If you have risotto or mashed potatoes, place them on the bottom of the plate before adding the steak and garnishes. Pour any remaining sauce from the pan over the steak.

Tips

1. When frying the steak, keep the heat moderate to avoid the puff pastry from burning too quickly.

2. You can add other spices to the walnut puff pastry, such as rosemary or thyme, according to your personal taste.