Butter olive oil ·
Garlic olive oil ·
Horseradish Mustard ·
Meat and Poultry ·
Meyer Lemon olive oil ·
Herb Crusted Beef
Herb Crusted Beef
Submitted by Chef Mike Kenat, Guest Chef
Meat and Poultry
Ingredients
- 4 (6 oz) steaks or beef of choice
- 1 tablespoon sugar
- 1 tablespoon salt
- 3 ounces bread crumbs
- 2 tablespoons parsley
- 1 teaspoon chives
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon parmesan cheese
- 1 tablespoon Fustini’s Meyer Lemon olive oil
- 1 tablespoon Horseradish Mustard
- 1 tablespoon Fustini’s Butter olive oil
- 1 tablespoon Fustini’s Garlic olive oil
Directions
- In a small food bowl combine 1 tablespoon sugar and 1 tablespoon salt and mix until well combined. Season on top of steaks and allow to sit out at room temperature for at least 30 minutes.
- In a small food processor combine breadcrumbs, parsley, chives, Kosher salt, black pepper and parmesan cheese and blend until well mixed. The color should get brighter green as you are mixing. Slowly pour Fustini&rsquo,s Meyer Lemon olive oil and blend until well mixed and texture is of wet sand.
- In a large sauté, pan, add Fustini&rsquo,s Butter and Garlic olive oils and heat on medium-high heat. Season steaks with salt and black pepper and sear in a pan until the color has developed. Remove steaks from the pan when seared and finish cooking in the oven until the internal temperature is 125 degrees. Remove steaks from the oven and brush the tops of the steak with mustard and then place the top in the breadcrumb mixture. Return to oven and cook until the desired cooking temperature for steak has been reached. Allow steaks to rest for 5 minutes then serve immediately.
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