Panko/Almond Crusted Steak W/Bernaise and Mushroom Sauce |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I was watching diners,drive-in and dives and Guy Fieri visited North Pole Alaska, and one of the diners feature this recipe it looked very good so, I'm posting it so I don't lose it. I have already made this and it was easy and tasty. Recipe called for fillet mignon I used petite sirloin steaks about 1 1/2 inch thick. I also used Knorr bernaise sauce mix and brown gravy mix, mushrooms of your choice I used baby bella because I like the flavor. Ingredients:
12 ounces sirloin or 12 ounces filet mignon steaks |
4 tablespoons butter |
2 tablespoons olive oil |
2/3 cup panko breadcrumbs |
1/3 cup almonds, chopped |
1/2 cup buttermilk |
3/4 cup flour |
1 cup bearnaise sauce |
1/2 cup beef gravy |
1/2 cup au jus sauce |
1 cup mushroom, sliced |
1/4 cup cream sherry |
Directions:
1. make your sauces set the bernaise aside while you saute mushrooms in 2 tablespoons of butter for 4 minutes.
2. add brown gravy and au jus ,simmer to reduce
3. add cream sherry and ignite set aside.
4. mix panko crumbs and chopped almonds.
5. season each steak with salt and pepper and garlic powder on both sides.
6. grill steaks or fillet on each side to your desired doneness 3 minutes for rare, 5 minutes for medium and so on.
7. remove from heat dredge steaks in flour
8. dip in buttermilk and then in panko and almond mixture.
9. fry on all sides in remaining butter and olive oil.
10. plate your steaks and top with mushroom gravy then with bernaise sauce and enjoy.
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