Parmesan herb-crusted beef with lemony arugula is a delicious flavor combination. Think of this beef dish as a richer version of chicken parmesan. It has that same great crunchy crust and a lovely touch of salty cheese in the flavor. Instead of serving this with pasta as you would chicken parmesan, I’ve paired these beef tenderloin medallions with a lemony arugula salad.
“Think of this as a richer chicken Parmesan. It has that same great crunchy crust and a lovely touch of salty cheese in the flavor. Arugula has a peppery edge that balances it all out, while the lemon dressing perks up every flavor.
Beef tenderloin is a very tender cut of meat, so you need to be careful to not overcook it. It’s best served when cooked to medium-rare. By coating the beef medallions in a cheese and breadcrumbs mixture, and searing them quickly, we will be able to keep the beef from becoming dry. Also, for maximum flavor, I recommend grating the parmesan fresh instead of using pre-grated or dried parmesan cheese.
Pairing our parmesan herb-crusted beef medallions with a peppery arugula salad balances out the richness of the beef while the lemon dressing perks up every flavor.
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Parmesan Herb-Crusted Beef with Lemony Arugula
Think of this as a richer chicken Parmesan. It has that same great crunchy crust and a lovely touch of salty cheese in the flavor. Arugula has a peppery edge that balances it all out, while the lemon dressing perks up every flavor.
Ingredients
2 cups Italian bread crumbs
¼ cup Parmesan cheese, finely grated
½ cup parsley, chopped
2 cups all-purpose flour
2 medium eggs
8 fillet mignon (about 3.5-ounce medallions, ½ inch thick)
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons canola oil, divided
FOR ARUGULA SALAD:
4 cups arugula
Juice of 1 lemon
3 tablespoons extra virgin olive oil
¼ cup Parmesan cheese
Instructions
- Combine the bread crumbs, ¼ cup of the Parmesan, and parsley in a bowl.
- Put the flour in another bowl, and beat eggs in a third bowl. Set the three bowls side by side, flour, eggs, bread crumbs.
- Season the steaks with salt and pepper. Lightly coat both sides with the flour and dredge steaks first in the egg and then in the bread-crumb mixture. Repeat this with all steaks.
- Heat a large nonstick skillet over medium-high heat; cook the steaks in a single layer for 2 minutes on each side. Repeat with remaining steaks. Set aside on a plate tented with kitchen foil and let rest for 5 minutes.
- In a bowl, toss together ingredients for the arugula salad.
- To serve, top each steak with arugula salad.
Notes
Tip: Save time and have your butcher cut your steaks into ½-inch slices
