Dijon-Hazelnut Crusted Beef Medallions


Sirloin beef medallions are quite a popular cut of beef and make an easy meal. The crispy Dijon-hazelnut coating in this recipe makes a nice change from the bacon-wrapped version sold by many stores.

Dijon-Hazelnut Crusted Beef Medallions Recipe

  • 1/4 cup un-blanched hazelnuts (60 gm)
  • 2 slices whole-wheat bread
  • 2 tsp dried parsley flakes (10ml)
  • 1 tbsp (15ml) each Dijon mustard and Worcestershire sauce
  • Sirloin beef medallions
  • salt and ground black pepper to taste
  • 1-2 tbsp olive oil (25ml)

Preheat oven to 400°F or 200°C. Chop hazelnuts and two slices of whole-wheat bread with parsley flakes in food processor or blender until finely ground. In a small bowl combine Dijon mustard and Worcestershire sauce. Rub beef with pepper and salt, then sear on all sides in oil in skillet on medium-high heat. (About 5 minutes in total) Transfer to board and allow to cool slightly.Coat sides of beef with Dijon-Worcestershire sauce mixture and then roll steak firmly in crumb mixture to form a crust. Lightly roll the crumbed surface in the oil remaining in the frying pan. Place steaks on a wire rack in a roasting dish. Bake for 25 – 30 minutes, turning once until crust is golden and meat is cooked to desired level. Excess crumb coating can be frozen for future use.


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