This is a zaar members recipe, I have made a couple this week, both were wonderful, but I thought I would start with this one. The combination of the crunchy topping on the steak and the wonderful flavours that came through from the garlic and mustard in every mouthful made for a really enjoyable meal. I served mine on a bed of mash topped with spinach and mushrooms and placed the steak on top, it was very delicious. If you would like to read all the reviews and see other photo’s of this recipe please click here.

Ingredients

2 Tablespoons salted butter, melted
2 Garlic cloves, crushed
2 Tablespoons fresh thyme, chopped
2 Slices white bread, fresh (I use the equivalent by chopping up a french stick)
1 Tablespoon olive oil
2 x 200-250g Beef steak fillets
Fresh ground black pepper
Dijon mustard

Method

1. Heat the oven to 220 degrees Celsius.

2. Pulse the bread in a food processor until the crumbs are coarse (you don’t want them really fine).

3. Put the melted butter into a small bowl, and add the garlic, thyme and fresh breadcrumbs. Stir until well combined.

4. Heat a fry pan onto high heat & add the olive oil. The pan should be smoking.

5. While the pan is heating, trim any excess fat and silver skin from the steaks, and grind black pepper to taste over the steaks.

6. Using tongs (and watch for spatters) put the steaks into the pan and quickly sear on all sides.

7. Remove to an oven tray and spread with Dijon Mustard to taste.

8. Pile the crumb mixture on top in an even layer, and put into the oven until cooked to your liking (I like this rare, so about 15 minutes or so at most for me is fine). Ensure that the crumb doesn’t burn (but it should be golden).

9. Rest for 5-10 minutes in a warm place.

All Photo’s taken by me unless otherwise stated.