Roasted Steak Fillet with Shallot Crust
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 543 kcal | (26 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 15 g | (10 %) |
Ingredients
- Ingredients
- 150 grams Baguette
- 100 grams shallots
- 3 garlic cloves
- 10 thyme
- 14 Tbsps olive oil
- 1 egg
- 4 Beef fillet (Medallions, each about 160 grams)
- 4 thin Bacon
- Salt and peppers
Preparation steps
Cut baguette into small cubes. Bake in preheated 100°C (approximately 225°F) oven for to 10 minutes. Finely chop the bread cubes in a food processor. Peel shallot and finely dice. Peel garlic. Press 1 clove through a press and set remaining cloves aside. Pluck thyme leaves from 8 of the sprigs and chop finely. Set remaining thyme aside.
Heat 2 tbsp oil in a pan and sauté shallots and crushed garlic until softened. Mix the crumbs with shallots, garlic, chopped thyme, egg and 8 tablespoons oil and knead until smooth. Shape the mixture into a roll, wrap in plastic wrap and refrigerate.
Wrap each fillet with 1 slice of bacon and tie firmly with kitchen twine. Season with salt and pepper. Heat the remaining oil in the same pan. Cook fillets over medium heat for 2 minutes, turn and cook for another 3 minutes. Add remaining garlic cloves to the pan. Roast in preheated 180°C (approximately 350°F) oven for 8 to 10 minutes. Meanwhile, cut the shallot roll into 8 thin slices.
Remove the meat from the oven. Place 2 slices of shallot roll on top of each fillet and press. Add remaining thyme to the pan and roast for another 2 to 4 minutes. Serve immediately with a mixed salad with vinaigrette.
