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Categories:
sirloin butter olive oil breadcrumbs almonds buttermilk flour Bearnaise sauce beef gravy mushroom cream sherry
Viewed: 86 - Published at: 6 years agoIngredients
- 12 ounces sirloin or 12 ounces filet mignon steaks
- 4 tablespoons butter
- 2 tablespoons olive oil
- 23 cup panko breadcrumbs
- 13 cup almonds, chopped
- 12 cup buttermilk
- 34 cup flour
- 1 cup bearnaise sauce
- 12 cup beef gravy
- 12 cup au jus sauce
- 1 cup mushroom, sliced
- 14 cup cream sherry
Method
- make your sauces set the bernaise aside while you saute mushrooms in 2 tablespoons of butter for 4 minutes.
- add brown gravy and au jus ,simmer to reduce
- add cream sherry and ignite set aside.
- mix panko crumbs and chopped almonds.
- season each steak with salt and pepper and garlic powder on both sides.
- grill steaks or fillet on each side to your desired doneness 3 minutes for rare, 5 minutes for medium and so on.
- remove from heat dredge steaks in flour
- dip in buttermilk and then in panko and almond mixture.
- fry on all sides in remaining butter and olive oil.
- plate your steaks and top with mushroom gravy then with bernaise sauce and enjoy.
