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Sirloin of Beef in a Rosemary Crust
Definitely not the same old steak.

Prep: 20 minutes
Refrigerate: 30 minutes
Cook: 10 minutes
Servings: Serves 8

8 sirloin steaks (approximately 10 oz. each)

1 cup flour

1/2 cup olive oil

1/3 cup spicy mustard

1/4 cup green peppercorns, drained

8 egg yolks

1/4 cup milk

1-1/2 cups fresh rosemary, cleaned from stem

1 cup pine nuts

2 cups dry bread crumbs

1/2 cup garlic, minced

1/2 cup shallots, minced

2 Tbsp. salt

	Trim all fat from the sirloins. In very hot skillet, sear each side of sirloins.
	Chill sirloins in refrigerator until cool to the touch.
	Meanwhile, combine spicy mustard, peppercorns, egg yolks and milk in food processor until peppercorns are minced. Put in dish large enough to dip steaks in.
	Toast pine nuts in a dry skillet, stirring constantly until lightly browned. Combine rosemary, browned pine nuts, bread crumbs, garlic, shallots and salt in blender to coarse texture. Pour into a separate dish large enough to dip steaks in.
	Dust sirloins with flour and dip in egg wash mixture. Roll and press in the crust mixture, coating the entire sirloin.
	Heat a large skillet with 1/2 cup olive oil until hot. (A rosemary leaf will pop when it touches the oil at the proper temperature.) Saute each steak until browned on both sides, approximately 4 minutes on each side.
	If you want your sirloin cooked past medium-rare, use a 350 degree oven for another 3-6 minutes.

This recipe is also very tasty with tenderloin.

Peppercorns are found in a tin or jar.

Need help with this recipe? Go to: Pan Fry/Saute

Recipes and Cooking Data Courtesy of the Texas Beef Council